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Pineapple-Raspberry Brûlée Sundaes

Pineapple-Raspberry Brûlée Sundaes

Notes: To save time, buy fresh pineapple already peeled and cored.

Sunset FEBRUARY 2002

  • Yield: Makes 2 servings


  • 8 ounces peeled, cored fresh pineapple (see notes), cut into two rings (each about 3/4 in. thick)
  • 1 cup vanilla nonfat frozen yogurt
  • 1/2 cup raspberries, rinsed and patted dry
  • 3 tablespoons sugar


1. Set each pineapple ring on a plate. Top each with a scoop (1/2 cup) of frozen yogurt and 1/4 cup raspberries.

2. To make the caramel, pour sugar into an 8- to 10-inch frying pan over medium-high heat; shake and tilt pan often until sugar is melted and amber-colored, 2 to 3 minutes. At once, pour slowly, in thin streaks, over desserts.

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 2.2%
  • Protein: 2.7g
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Carbohydrate: 58g
  • Fiber: 2.8g
  • Sodium: 46mg
  • Cholesterol: 0.0mg

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Pineapple-Raspberry Brûlée Sundaes Recipe