I don’t like getting caught in the rain—although that is not
much of a problem here in the desert where we have already had 33 days above
100 degrees—and the only dunes around here are scorchingly hot and unsuitable
for spontaneous romance, except by Gila Monsters perhaps. But I do love Pina Coladas, maybe as much as
Rupert Holmes.
With the official start of summer only days away, it is time
to pull out the blender and hurricane cocktail glasses and make up a batch of
this tasty elixir. A Pina Colada always
reminds me of the Islands, even if I am just floating around the pool or
hunkered down under an umbrella at a sidewalk café.
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| Twins! We had baby hummingbirds this month...... |
In my experience, the Pina Colada is to be consumed like
Lay’s potato chips: more than one is likely,
if not essential. But like so many
things in life, and particularly in respect of libations, what is tasty is
often packed with calories, and the regular Pina Colada is no different. To help keep one’s bikini figure, I’ve found
a low calorie Pina Colada that is packed with flavor! Yes, you heard me correctly: L-O-W C-A-L-O-R-I-E and F-L-A-V-O-R-F-U-L. Trust me on this one. The low calorie Pina Colada has become a
house favorite and sous chef didn’t even recognize that there were something
like 300 calories missing from the drink.
Grab a book, sunglasses, sunscreen and a Pina Colada for the
perfect weekend getaway at home.
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| The perfect way to spend a summer afternoon |
Pina Colada
(Adapted from Cooking
Light, June 2012, page 48)
12 ounces Unsweetened Coconut Milk (found in the
refrigerated Dairy Section – it’s something
like 50 calories for 8 ounces)
2 cups Cubed Fresh Pineapple (I’ve experimented a bit with
this – if you cannot find fresh pineapple, Dole has a nice canned Chunk
Pineapple in Pineapple Juice that will work and you can use the liquid as well)
2 ½ cups Ice Cubes
¾ cups Gold Rum (we like the Mt. Gay)
¼ cup Pineapple Juice (or the liquid from the canned Dole
Chunk Pineapple)
2 tablespoons light Agave Nectar (optional – can be left out
if you prefer less sweetness)
Pineapple Slices to Garnish
Place the pineapple chunks in a blender. Cover with coconut milk, rum, pineapple juice,
and agave nectar. Top with ice and
process until smooth. Pour into a
hurricane cocktail glass and garnish with a slice of pineapple.
If you like a more icy texture, freeze the pineapple chunks for
an hour before making the Pina Coladas (or you can cheat and just buy the
frozen pineapple and save yourself a little clean up).
Total calories: 158 calories per 2/3 cup (approximately)
