| 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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