| previous | next |
Title: Gingered Pineapple (Side Dish)
Categories: Fruit Lowfat
Yield: 4 Servings
| 1 | md | Pineapple; (with green leaves) |
| 1/4 | c | Dark rum*; or apple juice |
| 2 | ts | Gingerroot; finely chopped --or--- 1 teaspoon ground ginger |
| 1/4 | c | Shredded coconut; toasted if desired |
Cut pineapple lengthwise into fourths; remove core. Cut along curved edges to loosen pineapple from rind without cutting rind. Cut fruit in rind crosswise into 3/4-inch slices; then cut lengthwise down center of slices, leaving the cut fruit in the rind shell. Mix rum and ginger-root; spoon over pineapple. Cover and refrigerate at least 4 hours. Sprinkle with coconut. Garnish with strawberries and mint leaves if desired.
NUTRITION INFORMATION PER SERVING
Calories 90; Protein,g 0;Carbohydrate, g 15;Fat. g 1;Unsaturated 1; Saturated 0; Dietary Fiber, g 1; Cholesterol, mg 0; Sodium, mg 0; Potassium, mg 140.
From the cookbook collection of Brenda Adams * Note: I would use that wonderful Myer's dark rum -- it is very tasty
stuff!
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Betty Crocker's New Choices Cookbook
previous next