Name: John Villa's Pineapple Carpaccio with Blueberries, Mint And
Ingredients: 1/2 pt Blueberries; (about 40 to 45; ; berries); 1/2 oz Sugar; 2 oz Water; 1 sm Pineapple; 8 Fresh mint leaves; rinsed, up to 10; 3/4 oz Fresh coconut meat; shredded

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	sm	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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