Jazz up store-bought frozen yogurt with this quick pineapple-rum mixture.
4 servings, 1/2 cup each
Active Time: 15 minutes |
Total Time: 30 minutes
1 8-ounce can crushed pineapple,drained
3 tablespoons dark rum
1 tablespoon packed brown sugar
1 pint nonfat vanilla frozen yogurt,softened
4 tablespoons sweetened, flaked coconut, toasted (optional, see Tip)
Combine pineapple, rum and brown sugar in a small bowl. Let stand for 10 minutes.
Place frozen yogurt in a mixing bowl. Use a potato masher to mix in pineapple-rum mixture. Cover and freeze for 15 minutes, or until ready to serve.
Scoop frozen yogurt into 4 serving dishes and top with toasted coconut, if desired. Serve immediately.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
2 mg Cholesterol;
31 g Carbohydrates;
5 g Protein;
1 g Fiber;
66 mg Sodium;
297 mg Potassium
2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 1/2 other carbohydrate
Tips & Notes
Tip: To toast coconut: Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.