John Villa’s Pineapple Carpaccio With Blueberries, Mint A
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Clprime2 | 1 | Servings | |
INGREDIENTS
| 1/2 | pt | Blueberries, about 40 to 45 |
| berries | ||
| 1/2 | oz | Sugar |
| 2 | oz | Water |
| 1 | Pineapple | |
| 8 | Fresh mint leaves, rinsed | |
| up to 10 | ||
| 3/4 | oz | Fresh coconut meat, shredded |
INSTRUCTIONS
Place blueberries, sugar, and water into a bowl. Stir to dissolve sugar and marinate for about 10 minutes (do not refrigerate). Slice pineapple as thinly as possible and place slices on 4 chilled plates covering the entire plate. Pat mint leaves dry, and place on top of one another and roll tightly, then slice across as thin as possible. Top the pineapple with the blueberry mixture. Sprinkle with mint ribbons, coconut and drizzle some of the remaining water mixture over the entire plate. Converted by MC_Buster. Per serving: 371 Calories (kcal); 3g Total Fat; (5% calories from fat); 3g Protein; 94g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO5 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 58
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 66.3mg
Potassium: 319.1mg
Carbohydrates: 67.7g
Fiber: 9.3g
Sugar: 50.8g
Protein: 2.9g