WARM PINEAPPLE SUNDAES WITH RUM SAUCE

Pineapple, rum and sugar are already a flavorful dream together, but adding ginger and butter really takes this dessert to another level.

—Jamie Miller, Maple Grove, MN

Takes: 25 min. • Makes: 2 servings

• 4 fresh pineapple spears (about 8 oz.)
• ½ cup packed brown sugar
• 2 Tbsp. dark rum
• ¾ tsp. ground ginger
• 4 tsp. butter, cut into small pieces
• 2 scoops vanilla ice cream or low-fat frozen yogurt
• 4 gingersnap cookies, crushed

1. 1. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over the pineapple. Dot with butter.
2. 2. Bake, uncovered, at 425° until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Divide ice cream between 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

1 serving: 536 cal., 16g fat (10g sat. fat), 49mg chol., 221mg sod., 95g carb. (78g sugars, 2g fiber), 4g pro.