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Title: Baked Hawaii
Categories: Dessert Lowfat Fruit Hawaii
Yield: 8 Servings
| 1 | Ripe pineapple w/leaves | |
| 1 | pt | Nonfat frozen yogurt |
| 2 | tb | Rum or coconut rum |
| 4 | lg | Egg whites |
| 1/2 | ts | Cream of tartar |
| 3/4 | c | Sugar |
| 3 | tb | Water |
| 1 | ts | Vanilla extract |
Using a large sharp knife, cut the pineapple in half lengthwise, starting at the end opposite the leaves and cutting through the leaves. Cut the core out of each pineapple half and discard. Remove the flesh with a grapefruit knife, being careful not to pierce the shell.
Cut the pineapple flesh into large dices. Put it in a non aluminum mixing bowl and stir in the frozen yogurt and the rum. Pack this mixture back into the pineapple shells and place them in the freezer.
To prepare the merinque, beat the egg whites on low speed with an electric mixer, and add the cream of tartar. Gradually increase the speed to medium and continue beating while you prepare the sugar syrup.
Combine 1/2 cup of sugar and the water in a small heavy saucepan. Cover and bring to a boil. Uncover and cook to the soft ball stage (234-240 degrees on a candy thermometer).
Increase the mixer speed to high and beat the egg whites to soft peaks. Add the remaining 1/4 c sugar and beat until the whites are glossy and firm but not dry. This will take about 8 minutes in all. With the mixer running, pour in the hot syrup and vanilla, beating until completely cool.
Preheat the oven to 450 degrees. Trnasfer the meringue to a pastry bag fitted with a large star tip. Pipe decorative swirls of merinque over the top of the pineapple halves, completely encasing the frozen yogurt.
Place the pineapple halves on a baking sheet and bake until the meringue is nicely browned, 3-5 minutes. Transfer to a platter and serve at once, spooning portions into individual bowls.
Sources: Miami Herald, Food Section, adapted from "Steven Raichlen's High-Flavor Low-Fat Desserts (Viking)". 6 February 1997
Per Serving: 169 calories, 3 g protein, 27 g carbohydrates, 0.3 g fat, 0 cholesterol, 80 mg sodium
From: Barbara O'keefe Date: 20 Feb 97 Low-Fat Echo Ä
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