Monday, April 15, 2013
Sautéed Pineapple with Rum-Spiked Creamy Topping
You will probably agree: Nothing is as delicious as fresh pineapple. You can just taste the sunshine! Here is a spectacular spring dessert that you'll be pleased to offer to special weekend guests but, because its such a quick and easy recipe, you can enjoy it any day of the week. I've tried to mimic the flavors of Pineapple Upside-Down Cake by warming the pineapple in a bit of butter and dark brown sugar, then topping it with a cool, creamy topping and crunchy toasted almonds. It really satisfies my craving, and my husband and daughter were ooohhhing and awwwing after every yummy bite! Of course, you can use canned pineapple (with no added sugar), but using fresh fruit makes this dessert an extra special treat.
Sauteed Pineapple with Rum-Spiked Creamy Topping
Makes 4 servings
1-1/2 cups skim milk
1/4 cup mascarpone cheese
4 teaspoons spiced or dark rum (or 1/2 teas. rum flavoring or to taste)
1/2 teaspoon vanilla extract
1 tablespoon Splenda granular
1 package of sugar-free, fat free white chocolate instant pudding mix
Using a wire whisk or handheld mixer, whip together the first five ingredients until well blended. Add the pudding mix and whip for 2 minutes. Refrigerate for at least 30 minutes.
4 teaspoons slivered almonds
1 tablespoon unsalted butter
3 cups fresh pineapple, cut into chunks
1 tablespoon dark brown sugar
Heat a non-stick skillet and gently toast the slivered almonds over medium heat until just beginning to brown; set aside. In the same skillet, melt the butter. Add the pineapple and saute until heated through. Add the brown sugar and continue to saute, stirring often to coat the pineapple well until the sugar is bubbly. Reduce the heat to low & remove the pineapple to serving dishes (3/4 cup per serving). Place the toasted almonds back into the pan and stir to coat with the butter mixture. Remove from heat before the sugar burns and set almonds aside. Top each pineapple dessert with 2 tablespoons of the creamy topping and sprinkle with 1 teaspoon of the almonds. Serve immediately.
Nutritional Information per serving: 187 calories, 22.1 g carbohydrate (1.9 g dietary fiber, 15.9 g sugars), 10.4 g total fat, 6 g saturated fat, 0 g trans fat, 23 mg cholesterol, 102 mg sodium, 59.7 mg calcium, 203 mg potassium, 3 g protein.
Recipe by Kathy Sheehan, copyright 2013