Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 3

This sundae also makes a great breakfast parfait--just substitute plain fat-free Greek yogurt for frozen.

Kate Parham
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Combine first 5 ingredients in a medium bowl, stirring well with a whisk. Add pineapple; toss to coat.

  • Spread pineapple mixture in a single layer on a jelly-roll pan lined with foil. Broil 5 minutes or until bubbly.

  • Place nuts in a skillet; cook over medium heat 3 minutes or until lightly browned, shaking pan frequently. Spoon 1/2 cup yogurt into each of 4 dessert bowls. Top each serving with about 1/4 cup pineapple mixture and 1 tablespoon nuts.

Nutrition Facts

235 calories; fat 6.4g; saturated fat 1g; mono fat 4.9g; poly fat 0.2g; protein 11.9g; carbohydrates 34.5g; fiber 2g; iron 0.6mg; sodium 54mg; calcium 30mg.
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