email this pageIngredients
1 ripe fresh pineapple
5 cups water
˝ cup honey
4 rose hips tea bags or 3 tablespoons dried rose hips
1 cup vanilla frozen yogurt
Instructions
5 cups water
˝ cup honey
4 rose hips tea bags or 3 tablespoons dried rose hips
1 cup vanilla frozen yogurt
1. Remove skin from pineapple, making sure to remove all the “eyes” (the little dark brown spots.) Cut pineapple, crosswise, into 8 thick rounds. Remove core with a small knife.
2. Place pineapple in a large skillet. Add water and honey. Bring to a boil. Add tea bags or rose hips and lower heat to a simmer. Cover and cook 20 minutes or until pineapple is just tender. Remove pineapple with a slotted spoon and place in a shallow casserole. Discard tea bags or strain rose hips through a sieve.
3. Cook remaining liquid over high heat until reduced to 2 cups. Pour over pineapple.
Cover and chill until very cold. Place frozen yogurt in glasses, top with pineapple, and drizzle with syrup. Serve with Cinnamon Wontons. Serves 4.
Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.
Nutritional Information
2. Place pineapple in a large skillet. Add water and honey. Bring to a boil. Add tea bags or rose hips and lower heat to a simmer. Cover and cook 20 minutes or until pineapple is just tender. Remove pineapple with a slotted spoon and place in a shallow casserole. Discard tea bags or strain rose hips through a sieve.
3. Cook remaining liquid over high heat until reduced to 2 cups. Pour over pineapple.
Cover and chill until very cold. Place frozen yogurt in glasses, top with pineapple, and drizzle with syrup. Serve with Cinnamon Wontons. Serves 4.
Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.
Per serving: 250 calories, 2.5g fat, 10mg chol., 2g prot., 59g carbs., 2g fiber, 30mg sodium.
