| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 2 | Servings | ||
INGREDIENTS
| 6 | oz | Pineapple – ripe, pared, cut into 4 slices |
| 4 | oz | Ruby port wine |
| 1 | c | Ice – crushed |
INSTRUCTIONS
Calories per serving: 129 Number of Servings: 2 Fat grams per serving: .362 Approx. Cook Time: Cholesterol per serving: 0.0 Marks: *DIRECTIONS* Put the pineapple in a bowl and cover with the port. cover tightly and refrigerate for 2 hours. TO SERVE: Divide the pineapple slices between dessert bowls and top each serving with crushed ice. Pour the port marinade over the ice and serve. NOTES: If the pineapple is not sweet enough you may want to add some artificial sweetener. The port shoud be "ruby" and will have its own sweetness. VARIATIONS: A Madeira could be used in place of the port. Other fruits could be used but the fresh pineapple has an unusually refreshing quality about it. NUTRITIONAL ANALYSIS: Calories 129 Calcium 13.1mg Protein 0.443 g Iron 0.434mg Carbohydrates 17.2 g Sodium 9.69mg Dietary Fiber 1.48g Total Fat 0.362g Saturated 0.027g Mono 0.041g Poly 0.124g Cholesterol 0.0mg Calories from protein 1% Poly/Sat = 4.5:1 Calories from carbohydrates 54% Sod/Pot = 0.1:1 Calories from fats 3% Ca/Phos = 1.2:1 Other calories (i.e. alcohol) 43% CSI = 0.0 From Roy F. Guste Jr.'s "Lousiana Light" ISBN 0-393-02714-7 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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