Take a trip to the tropics with these pineapple-coconut sundaes.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 pineapple, peeled and cored
1 tablespoon sugar
1/4 cup unsweetened flaked coconut
1 pint vanilla nonfat frozen yogurt or low-fat ice cream, slightly softened (see Tip)
2/3 cup Caramel-Orange Sauce (recipe follows)

1. Preheat broiler. Line a baking sheet with foil and coat the foil with cooking spray.
2. Slice pineapple, place on the baking sheet and sprinkle with sugar. Broil until light golden, 5 to 10 minutes.
3. Meanwhile, toast coconut in a small dry skillet over medium-low heat, stirring, until lightly colored and fragrant, 3 to 4 minutes. Arrange several pineapple slices on each dessert plate. Top with a scoop of frozen yogurt (or ice cream). Drizzle with Caramel-Orange Sauce. Garnish with coconut and serve.

NUTRITION INFORMATION: Per serving: 311 calories; 4 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 65 g carbohydrate; 6 g protein; 2 g fiber; 67 mg sodium; 397 mg potassium.
Nutrition bonus: Vitamin C (92% daily value), Calcium (19% dv).
4 Carbohydrate Servings

TIP: Tip: To soften ice cream quickly, microwave it on medium-low for 30 to 60 seconds.

RELATED RECIPES: Caramel-Orange Sauce