Pineapple-Caramel Sundaes

From EatingWell: March/April 1999, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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)

Preparation

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.

Tips & Notes

Tip: To soften ice cream quickly, microwave it on medium-low for 30 to 60 seconds.

Nutrition

Per serving: 311 calories; 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.

Nutrition Bonus: Vitamin C (92% daily value), Calcium (19% dv).

4 Carbohydrate Serving

Exchanges: 1 fruit, 3 other carbohydrate, 1/2 fat