(makes 4 servings)
|1||small fresh pineapple, about 12 ounces (360 g) when peeled and cored|
|1/2||cup (32 g) light nondairy whipped topping, thawed|
|4||teaspoons (20 ml) finely chopped walnuts|
|3/4||cup (108 g) fresh blueberries, rinsed and stemmed|
- Slice pineapple into 8 round slices. Place 1 slice on each of 4 dessert plates.
- Spread 2 tablespoons (30 ml) of the whipped topping over each slice. Sprinkle each with 1 teaspoon (5 ml) walnuts and 2 tablespoons (30 ml) of the blueberries.
- Top with remaining pineapple slices. Fill the core of the top slice with 1 tablespoon (15 ml) of the remaining blueberries and serve.
|Per serving:||93 calories (28% calories from fat), 1 g protein, 3 g total fat (1.2 g saturated fat), 17 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 3 mg sodium|
|Diabetic exchanges:||1 carbohydrate (fruit), 1/2 fat|