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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 4 |
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I thought this was a great low-fat dessert idea for a grilled seafood meal. If following the WW flex plan this is 4 points/serving - but could probably be 1 point less if using light ice cream. Recipe source: WW Sizzle It. Ingredients:
2 tablespoons dark rum |
1/4 teaspoon cinnamon |
4 slices pineapple, peeled and cored |
2 tablespoons sugar |
2 tablespoons lime juice |
2 tablespoons cilantro, chopped |
1 pint mango sorbet (or passion fruit sorbet) |
1 tablespoon sweetened coconut, flaked and toasted |
Directions:
1. Combine rum and cinnamon in a large zip-lock bag and add pineapple; seal and turn to coat pineapple. Let stand at room temperature for 1 hour, turning occasionally.
2. Meanwhile prepare grill. Spray grill rack with Pam. Preheat grill to medium high heat.
3. Combine sugar, lime juice and cilantro in a small cup or bowl; stirring until sugar is dissolved.
4. Remove pineapple from rum mixture.
5. Place pineapple slices on the grill and grill 2-5 minutes per side or until pineapple is marked.
6. To serve: place a pineapple slice in each of 4 dessert dishes and drizzle with the lime/cilantro mixture. Top each serving with 1/2 cup of the sorbet and sprinkle with coconut.
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