We could all use a taste of the tropics in early March, and pineapple with a “burnt” sugar topping is one of the most mouth-watering combinations imaginable. The manganese and vitamin C found in pineapple are immunity enhancers, too.
Take your taste-buds on a little trip to Hawaii.
1/3 cup light brown sugar
1/3 cup juice from pineapple
2 cans pineapple slices in natural juices, drained, juices reserved
1 ½ cups low-fat vanilla yogurt
1. In a small heavy saucepan, combine the sugar and 3 tablespoons of water. Cook over medium heat, stirring, until the sugar dissolves. Bring it to a boil and cook without stirring until the sugar turns a rich golden brown, about 5 minutes. Be careful not to allow it to get too brown or it will taste burned.
2. Remove the pan from the heat and stir the pineapple juice in slowly. Return the pan to the heat. Cook over low heat until the caramel is smooth and melted into the juice.
3. Arrange 2 slices of pineapple in each dish and top with the caramel sauce, then with about a ¼ cup scoop of the yogurt, and serve.
Adapted from Vegetarian Express by Nava Atlas and Lillian Kayte (Little, Brown, and Company, 1995). Copyright (c) 1995 by Nava Atlas and Lillian Kayte. Reprinted by permission of the authors.
Adapted from Vegetarian Express by Nava Atlas and Lillian Kayte (Little, Brown, and Company, 1995).