| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (8 ounces) crushed pineapple, drained |
| 3 | tb | Dark rum |
| 1 | tb | Packed brown sugar |
| 1 | pt | Non-fat vanilla frozen yogurt, softened |
| 4 | tb | Sweetened; flaked coconut, toasted, optional |
INSTRUCTIONS
Chicago Tribune Preparation time: 30 minutes Yield: 2 cups, 4 servings 1. Combine pineapple, rum and brown sugar in small bowl. Let stand 10 minutes. 2. Place frozen yogurt in large bowl. Mix in pineapple-rum mixture using a potato masher. Cover and freeze 15 minutes, or until ready to serve. 3. Scoop frozen yogurt into 4 serving dishes and top with toasted coconut, if desired. Serve immediately. Note: Toast coconut in a small, dry skillet until golden, stirring often, about 5 minutes. (Each tablespoon of coconut adds 15 calories and 1 gram of fat.) Nutrition information per serving: Calories ...... 145 Fat ............. 0 g Cholesterol .. 0 mg Sodium ...... 80 mg Carbohydrates .. 26 g Protein ....... 6 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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