Pineapple Strawberry Sundaes
Slightly sweet and tart.

Servings: 4

2 cups fresh strawberries
1 8-ounce can pineapple chunks, juice drained
1/2 cup strawberry jam, something like “all-fruit”
1 tablespoon lemon juice
2 cups nonfat vanilla frozen yogurt

Pull green tops off strawberries. Slice the strawberries and put half in a small saucepan. Add pineapple chunks, jam and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until the strawberries are soft, about 5 minutes. Carefully stir in the remaining strawberries (the sauce will be very hot). Set aside to cool.

To serve, spoon most of the sauce into 4 ice cream dishes and top with scoops of frozen yogurt. Spoon the remaining sauce on top.

Per serving: 181 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 44 g carbohydrates; 4 g protein; 4 g fiber; 46 mg sodium; 291 mg potassium. Exchanges: 1 fruit, 2 other carbohydrate

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