Take a trip to the tropics with these pineapple-coconut sundaes.
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.
1 fruit, 3 other carbohydrate, 1/2 fat