Cooking time: 4 minutesThis tropical fruit is perfect when you want a little dessert after a substantial dinner!
Preparation time: 4 minutes Cooking time: 4 minutes
2 tablespoons pineapple juice or water
1 tablespoon brown sugar
2 teaspoons Better Butter (below) or trans-fat free spread
¼ teaspoon rum extract
8 pineapple rings, fresh or canned packed in juice, drained
4 teaspoons sour cream
1 tablespoon finely chopped macadamia nuts
1. In a nonstick skillet set over medium heat, combine the juice or water, sugar, Better Butter or spread, and extract. Whisk to combine. Place the pineapple in the skillet. Cook for about 2 minutes on each side, or until sizzling.
2. Place 2 pineapple rings on each of 4 dessert plates. Drizzle the pan sauce over the pineapple. Top each serving with 1 teaspoon sour cream. Sprinkle on the nuts.
MAKES 4 SERVINGS
Per serving: 113 calories, 20 g carbohydrate, 1 g protein, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 28 mg sodium, 1 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 1 fruit, 1 fat
For those who love the taste of real butter and want to avoid the whole trans-fat issue, there is a way to enjoy it in moderation while reducing the saturated fat content by 60 percent. Mix your own blend of monounsaturated canola oil and unsalted butter.
½ cup (1 stick) unsalted butter, at room temperature
¾ cup canola oil
Place the butter in a bowl. Beat with a spoon until fluffy. Continue beating, while gradually adding the oil, until smooth. Place in an airtight container. Refrigerate for up to 1 month or freeze for up to 3 months.
Makes 1¼ cups; 20 tablespoons