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

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 cups fresh strawberries
1 8-ounce can pineapple chunks, juice drained
1/2 cup strawberry jam, preferably "all-fruit"
1 tablespoon lemon juice
2 cups nonfat vanilla frozen yogurt
Mint sprigs for garnish (optional)

1. 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.
2. 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 INFORMATION: Per serving: 181 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 44 g carbohydrate; 4 g protein; 4 g fiber; 46 mg sodium; 291 mg potassium.


Nutrition bonus: Vitamin C (80% daily value), Calcium (20% dv).

3 Carbohydrate Servings

I hadn't thought of this combination of flavors, but it works. I didn't have strawberry jam, so I just cut up more fresh strawberries and added a little sugar and used the juice.

Jennifer