| 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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