PUBLISHED 03/04/2008
The Ingredients
Eight 3/4-inch-thick fresh pineapple rings, cored and peeled (If you have one, use a small round cookie cutter to core the pineapple. It makes it a cinch. )
2 tablespoons light butter (stick, not tub)
2 tablespoons light brown sugar (not packed)
2 cups fat-free double-churned or slow-churned vanilla ice cream
Preheat the oven to 400°F.
How To Make It
Line a large baking sheet with parchment paper. Put the butter in a small microwave-safe bowl. Microwave on low for 20 to 45 seconds.
Place the pineapple rings side by side on the prepared baking sheet. Use a pastry brush to brush half of the melted butter evenly over the tops, and then sprinkle evenly with half of the brown sugar. Bake for 9 minutes.
Flip the rings and brush them with the remaining melted butter, and then sprinkle with the remaining brown sugar. Bake another 9 to 11 minutes, or until the pineapple is golden brown and warmed through. Divide the rings among 4 or 8 dessert plates or bowls. Scoop 1/4 cup ice cream (if making 8 portions) or 1/2 cup (if making 4 servings) on top of each and serve immediately.
Makes 4 servings.
The Nutrition Facts
220 Calories
4 g protein
45 g carbs
4g fat
