As good to look at as they are to eat, these sundaes turn a weeknight meal into a celebration.
Active Time: 15 minutes |
Total Time: 30 minutes
2 cups fresh strawberries
1 8-ounce can pineapple chunks, juice drained
1/2 cup strawberry jam, preferably “all-fruit”
1 tablespoon lemon juice
2 cups nonfat vanilla frozen yogurt
Mint sprigs, for garnish (optional)
Pull green tops off strawberries. Slice the strawberries and put half in a small saucepan. Add pineapple chunks, jam and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until the strawberries are soft, about 5 minutes. Carefully stir in the remaining strawberries (the sauce will be very hot). Set aside to cool.
To serve, spoon most of the sauce into 4 ice cream dishes and top with scoops of frozen yogurt. Spoon the remaining sauce on top. Garnish with mint sprigs if desired.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
44 g Carbohydrates;
4 g Protein;
4 g Fiber;
46 mg Sodium;
291 mg Potassium