The Essential EatingWell Cookbook (2004)
Take a trip to the tropics with these pineapple-coconut sundaes.
Active Time: 25 minutes |
Total Time: 25 minutes
1 pineapple, peeled and cored
1 tablespoon sugar
1/4 cup unsweetened flaked coconut
1 pint vanilla nonfat frozen yogurt, or low-fat ice cream, slightly softened (see Tip)
2/3 cup Caramel-Orange Sauce, (recipe follows)
Preheat broiler. Line a baking sheet with foil and coat the foil with cooking spray.
Slice pineapple, place on the baking sheet and sprinkle with sugar. Broil until light golden, 5 to 10 minutes.
Meanwhile, toast coconut in a small dry skillet over medium-low heat, stirring, until lightly colored and fragrant, 3 to 4 minutes. Arrange several pineapple slices on each dessert plate. Top with a scoop of frozen yogurt (or ice cream). Drizzle with Caramel-Orange Sauce. Garnish with coconut and serve.
Per serving :
4 g Fat;
1 g Sat;
0 g Mono;
4 mg Cholesterol;
65 g Carbohydrates;
6 g Protein;
2 g Fiber;
67 mg Sodium;
397 mg Potassium
4 Carbohydrate Serving
Exchanges: 1 fruit, 3 other carbohydrate, 1/2 fat
Tips & Notes
Tip: To soften ice cream quickly, microwave it on medium-low for 30 to 60 seconds.