Grilled Pineapple with Raspberry Puree
(makes 8 servings)
| 1 | large fresh pineapple |
| 1 | cup (124 g) fresh raspberries |
- Light a grill or preheat broiler.
- Cut pineapple lengthwise through the leaves into 8 wedges. Remove the tough core. Grill or broil the pineapple until just charred, 2 minutes on each side.
- Puree the raspberries in a food processor or blender until smooth. Drizzle about 1 tablespoon (15 ml) of the puree into a decorative pattern on each of 8 large dessert plates. Top with pineapple wedge and serve at once.
| Per serving: | 51 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 13 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 1 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (fruit) |
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