Serving Size:  4 (1 cup servings)

Source:  Cooking Light magazine - 6/99

2	cups	cubed fresh pineapple
1-1/2	cups	pineapple juice, chilled
1/4	cup	cream of coconut (such as Coco Lopez)
1	cup	ice cubes
1	cup	vanilla fat-free frozen yogurt

• Place pineapple into freezer; freeze until firm (about 1 hour). Remove from freezer; let stand 10 minutes.
• Combine juice and cream in a blender. With blender on, add pineapple and ice cubes, 1 at a time; process until smooth. Add yogurt; process until smooth.
• Serve immediately.