As good to look at as they are to eat, these sundaes turn a weeknight meal into a celebration.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

181 calories; protein 3.7g 8% DV; carbohydrates 43.8g 14% DV; exchange other carbs 3; dietary fiber 4g 16% DV; sugars 21.1g; fat 0.3g; saturated fatg; cholesterol 0.4mg; vitamin a iu 31.5IU 1% DV; vitamin c 48.1mg 80% DV; folate 20.3mcg 5% DV; calcium 179mg 18% DV; iron 2.2mg 12% DV; magnesium 16.4mg 6% DV; potassium 290.2mg 8% DV; sodium 46.2mg 2% DV; thiamin 0.1mg 6% DV.