Pineapple-Caramel Sundaes

Pineapple-Caramel Sundaes

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From: EatingWell Magazine, March/April 1999

Take a trip to the tropics with these pineapple-coconut sundaes.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pineapple, peeled and cored
  • 1 tablespoon sugar
  • ¼ cup unsweetened flaked coconut
  • 1 pint vanilla nonfat frozen yogurt, or low-fat ice cream, slightly softened (see Tip)
  • ⅔ cup Caramel-Orange Sauce, (recipe follows)


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  • Ready In

  1. Preheat broiler. Line a baking sheet with foil and coat the foil with cooking spray.
  2. Slice pineapple, place on the baking sheet and sprinkle with sugar. Broil until light golden, 5 to 10 minutes.
  3. 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.
  • Tip: To soften ice cream quickly, microwave it on medium-low for 30 to 60 seconds.

Nutrition information

  • Per serving: 368 calories; 4 g fat(3 g sat); 3 g fiber; 80 g carbohydrates; 6 g protein; 48 mcg folate; 4 mg cholesterol; 72 g sugars; 213 IU vitamin A; 120 mg vitamin C; 200 mg calcium; 1 mg iron; 69 mg sodium; 508 mg potassium
  • Nutrition Bonus: Vitamin C (200% daily value), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 3 other carbohydrate, ½ fat

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