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

Patsy Jamieson
Source: EatingWell Magazine, March/April 1999

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total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • Preheat broiler. Line a baking sheet with foil and coat the foil with cooking spray.

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  • 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.

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Nutrition Facts

368 calories; protein 6.4g; carbohydrates 80.3g; dietary fiber 3.5g; sugars 71.6g; fat 4.2g; saturated fat 3.2g; cholesterol 4.1mg; vitamin a iu 212.9IU; vitamin c 120.5mg; folate 47.7mcg; calcium 200.1mg; iron 1mg; magnesium 45.8mg; potassium 508.2mg; sodium 68.8mg; thiamin 0.2mg.
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