Piña Colada Sundaes

recipe
Toasted coconut is a simple way to add a little sweetness to desserts, hot cereal, and other dishes. To toast, place coconut on a baking sheet, and bake at 350° for 5 minutes or until golden. Store in a zip-top freezer bag or airtight container.

Yield:

4 servings (serving size: 1 sundae)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 147
Caloriesfromfat 9 %
Fat 1.5 g
Satfat 1.3 g
Protein 2.3 g
Carbohydrate 28.7 g
Fiber 1.1 g
Cholesterol 2 mg
Iron 0.7 mg
Sodium 57 mg
Calcium 54 mg

Ingredients

4 (1/4-inch-thick) fresh pineapple slices
Cooking spray
1/4 cup fat-free, sugar-free hot fudge topping (such as Smucker's)
1 cup vanilla fat-free frozen yogurt
4 teaspoons dark rum
1/4 cup flaked sweetened coconut, toasted

Preparation

1. Prepare grill.

2. Coat pineapple with cooking spray. Place on grill rack; cover and grill 6 minutes on each side or until golden and tender.

3. Microwave hot fudge topping in a small glass bowl at HIGH 30 seconds or until drizzling consistency.

4. Place each pineapple slice on a dessert plate; spoon 1/4 cup frozen yogurt into center of each pineapple ring. Top each with 1 tablespoon hot fudge topping, 1 teaspoon rum, and 1 tablespoon coconut.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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