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Honey-Broiled Pineapple with Minted Cream
Fresh mint, honey, and cardamom give the creamy sauce for this dessert something of an exotic feel. Serve the pineapple warm with the chilled sauce or chill both the sauce and the pineapple. Blanching the mint leaves for 15 seconds softens them; otherwise they would make the sauce seem coarse.
  • 1/4 cup shelled pistachios
  • 1 cup tightly packed fresh mint leaves
  • 3 tablespoons honey
  • 1/2 teaspoon ground cardamom
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup reduced-fat sour cream
  • One fresh pineapple (about 3 pounds): peeled, cored, and cut crosswise into 1-inch-thick slices

1. In a small skillet, toast pistachios over low heat 5 minutes or until crisp. Remove from heat. When cool enough to handle, coarsely chop.

2. In small pot of boiling water, blanch mint leaves 15 seconds; drain, rinse under cold water, and drain again. Transfer to blender or food processor, add 2 tablespoons of honey and cardamom and process until finely chopped. Add yogurt and sour cream and process until smooth. Cover and refrigerate until serving time.

3. Preheat broiler. Brush one side of each pineapple slice with remaining 1 tablespoon honey. Broil 6 inches from the heat for 7 minutes or until pineapple is lightly browned and heated through.

4. Serve pineapple topped with chilled sauce and sprinkled with pistachios.


Nutritional Information
Per serving: 224 calories, 6.1g total fat, 1.6g saturated fat, 2.7g monounsaturated fat, 0.9g polyunsaturated fat, 4.6g dietary fiber, 5g protein, 42g carbohydrate, 6mg cholesterol, 37mg sodium.
Good source of: fiber, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
20