Strawberry-Pineapple Sundaes

May/June 1996

Your rating: None Average: 4.4 (14 votes)

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

Strawberry-Pineapple Sundaes

Makes: 4 servings

Active Time:

Total Time:


  • 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.


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

Carbohydrate Servings: 3

Exchanges: 1 fruit, 2 other carbohydrate

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