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Ingredients
Cookies:
˝ cup sugar
1˝ teaspoons ground cinnamon
32 wonton wrappers
4 tablespoons butter, melted
Sundaes:
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
˝ cup sugar
1˝ teaspoons ground cinnamon
32 wonton wrappers
4 tablespoons butter, melted
Sundaes:
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
1. Preheat oven to 400F.
2. To prepare cookies, combine sugar and cinnamon in a small bowl.
3. Separate wonton wrappers and place on baking sheets, about 1/2 inch apart. Using a pastry brush, brush lightly with melted butter. Sprinkle evenly with cinnamon-sugar. Bake 5 to 7 minutes, until crisp and golden. Be careful not to overbake. Cool on a wire rack. Keep tightly covered in an airtight container. Makes 32.
4. To prepare sundaes, 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.
5. 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 liquid through a sieve to remove rose hips.
6. 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 cookies. Serves 4.
Note: If you can’t find wonton wrappers, use flour tortillas, cut into 2-inch squares.
Recipe by Chef Rozanne Gold, author of Recipes 1-2-3: Fabulous Food Using Only Three Ingredients and 10 other cookbooks.
Recipe by Rozanne Gold
Nutritional Information
2. To prepare cookies, combine sugar and cinnamon in a small bowl.
3. Separate wonton wrappers and place on baking sheets, about 1/2 inch apart. Using a pastry brush, brush lightly with melted butter. Sprinkle evenly with cinnamon-sugar. Bake 5 to 7 minutes, until crisp and golden. Be careful not to overbake. Cool on a wire rack. Keep tightly covered in an airtight container. Makes 32.
4. To prepare sundaes, 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.
5. 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 liquid through a sieve to remove rose hips.
6. 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 cookies. Serves 4.
Note: If you can’t find wonton wrappers, use flour tortillas, cut into 2-inch squares.
Recipe by Chef Rozanne Gold, author of Recipes 1-2-3: Fabulous Food Using Only Three Ingredients and 10 other cookbooks.
Recipe by Rozanne Gold
Nutritional facts per serving: 250 calories, 2.5g fat, 10mg chol., 2g prot., 59g carbs., 2g fiber, 30mg sodium.
