| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
2 |
Servings |
INGREDIENTS
| 2 |
|
Strips lime rind |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Flaked sweetened coconut |
| 6 |
|
Spears fresh pineapple, (5 x 1/2-inch) |
INSTRUCTIONS
Position knife blade in food processor bowl. With processor running, drop
rind through food chute. Process until rind is minced. With processor
running, add sugar and coconut through food chute; process until coconut is
minced. Spoon mixture into a shallow dish.
Dredge one side of each pineapple spear in the coconut mixture. Arrange
spears, coated side up, on a foil-lined baking sheet. Broil 3 inches from
heat 3 minutes or until golden. Yield: 2 servings (serving size: 3 spears).
Per serving: 506 Calories; 2g Fat (3% calories from fat); 3g Protein; 130g
Carbohydrate; 0mg Cholesterol; 23mg Sodium
Serving Ideas : Serve warm.
Recipe by: Cooking Light, Jul/Aug 1994, page 104
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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