Punched-Up Pina Colada
Most cocktails contain a lot of calories and empty carbohydrates. Here I’ve replaced calorie-dense coconut creme with light coconut milk, and used frozen pineapple chunks and dried egg whites to thicken the drink. The frozen pineapple retains more nutrients than the sugar-sweetened pineapple juice typically used in a pina colada, and the egg whites add about 5 grams of protein. In the end, you save a whopping 307 calories, 13 grams of fat, and 12 grams of saturated fat over a typical same-size pina colada!
1/2 cup coconut milk light
8 ice cubes
3 cups pineapple chunks frozen
2 tbsp 100% dried egg whites optional
3 tbsp light rum
2 wedges pineapple for garnish, optional
To the jar of a blender with an ice crush setting, add the coconut milk, ice cubes, pineapple chunks, egg whites (if desired), and rum.
Blend on high just until the mixture is smooth. Divide it between 2 chilled Collins glasses or other tall, thin glasses.
Garnish with the pineapple wedges, if desired, and serve immediately with straws and/or drink umbrellas.
Makes 2 servings.
Per serving (with egg whites): 219 calories, 6 g protein, 33 g carbohydrates (23 g sugar), 4 g fat, 3 g saturated fat, 0 mg cholesterol, 3 g fiber, 83 mg sodium
Per serving (without egg whites): 204 calories, 1 g protein, 33 g carbohydrates (23 g sugar), 4 g fat, 3 g saturated fat, 0 mg cholesterol, 3 g fiber, 8 mg sodium