Pineapple and Rainbow Sherbet Sundae
Servings and Ingredients
|2 tbsp. chopped Hy-Vee macadamia nuts|
|2 tbsp. Hy-Vee coconut|
|4 (1/2-inch thick) slices fresh pineapple|
|2 tbsp. fat-free caramel topping, divided|
- Combine macadamia nuts and coconut on baking sheet. Bake in a 350ºF oven for 8 to 10 minutes, or until golden brown, stirring occasionally.
- Heat a large skillet over medium-high heat. Add slices of pineapple and cook 2 to 3 minutes on each side, or until golden.
- Top each hot, golden pineapple with 1/2 cup sherbet. Drizzle each with caramel topping and sprinkle with macadamia nuts and coconut mixture.
210 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 45mg
- Total Carbohydrates: 42g
- Protein: 1g
Vitamin A 0%
Vitamin C 40%
Hy-Vee HealthMarket, June 2008.