This is a last-minute dessert that can be made while you brew the coffee and finish clearing the table. Have everything ready beforehand; just be sure to turn the pineapple once and give the skillet a couple of shakes.
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- ¼ cup sugar
- ¼ cup sugar substitute
- 1 pineapple, peeled, cored and sliced into six wedges lengthwise
- Refrigerated butter-flavored cooking spray
- 1 tablespoon trans-fat free margarine
- 2 tablespoons Cognac or fresh orange juice
- 1 cup fresh raspberries
- Combine the sugar and sugar substitute. Sprinkle half of the mixture over one side of the pineapple. Turn and sprinkle the rest on the other side.
- Lightly coat a large nonstick skillet with cooking spray. Add the margarine and place over high heat. Place the pineapple in the skillet and cook, turning once and shaking the pan often, until it turns golden brown, 10 to 15 minutes. (The pineapple can be prepared to this point and held for one hour.)
- Transfer the pineapple wedges to six dessert dishes, leaving the sauce that has formed in the pan.
- Stir the cognac into the pan to thin the sauce. Heat briefly. Drizzle the sauce over the pineapple and sprinkle with equal portions of the raspberries. Serve warm.
Nutritional information per serving
Total fat 3 g
Protein 0.1 g
Carbohydrate 22 g
Dietary fiber 2 g
Cholesterol 0 mg
Sodium 0 mg
Potassium 122 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)