Pineapple-Blueberry 'Sandwiches'
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(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 |
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