Fresh Pineapple with Berry Sauce
(makes 4 servings)
| 1 | pound (480 g) fresh peeled and cored pineapple |
| fresh mint for garnish |
| Berry Sauce |
| 1 | 10-ounce (300 g) package frozen raspberries |
| sugar substitute equal to 1/4 cup (35 g) granulated sugar |
| 1 | tablespoon (15 ml) kirsch |
- To make the berry sauce, puree raspberries along with their juice in a food processor or blender. Strain the puree to remove the seeds if you wish. Stir in the sugar substitute and kirsch. Set aside
- To prepare the pineapple, cut into very thin slices. Spoon some of the sauce on 4 desert plates. Overlap one quarter of the pineapple slices on top. Garnish with fresh mint.
| Per serving: | 104 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 24 g carbohydrate, 6 g dietary fiber, 0 cholesterol, 1 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (fruit) |
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