1. Drain pineapple, reserve set aside.
2. Place pineapple, lemon juice, lime juice, sugar, and reserved pineapple juice in blender.
3. Cover and blend until smooth.
4. Pour into two 1-qt. freezer zipped bags.
5. Store bags flat in freezer.
6. Freeze 1 1/2 hours or until slushy.
7. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.
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