Pineapple and Rainbow Sherbet Sundae

Recipe

Dessert
Pineapple and Rainbow Sherbet Sundae

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    Directions

    1. Combine macadamia nuts and coconut on baking sheet. Bake in a 350ºF oven for 8 to 10 minutes, or until golden brown, stirring occasionally.
    2. Heat a large skillet over medium-high heat. Add slices of pineapple and cook 2 to 3 minutes on each side, or until golden.
    3. Top each hot, golden pineapple with 1/2 cup sherbet. Drizzle each with caramel topping and sprinkle with macadamia nuts and coconut mixture.

    Nutrition facts

    Servings

    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 0mg
    • Sodium: 45mg
    • Total Carbohydrates: 42g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 40%
    0%
    Iron 2%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee HealthMarket, June 2008.