Source: America's Complete Diabetes Cookbook

Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 4

 

1 ripe pineapple	2 tbsp sultana raisins
2 tbsp sugar	1 oz bittersweet chocolate, shaved
2 tbsp unsalted butter	4 sprigs fresh mint

With a sharp knife cut off top half of pineapple, reserving it for another use. Remove rind from the bottom (sweeter) half and slice pineapple into 4 rounds, each ˝ inch thick. Spread sugar on a plate and dredge the pineapple slices in the sugar.

 

In a large frying pan melt butter over high heat until foaming. Add the dredged pineapple slices and fry for 2 minutes. Flip the slices and spread raisins around them; fry for another 2 to 3 minutes until pineapple has browned and rains are swollen. Remove from heat and transfer one pineapple slice to each of 4 dessert plates, flipping them so the more attractively browned side faces upward. Spoon some raisins onto each plate and top with a bit of the sauce from the pan. Garnish with chocolate shavings and mint. Serve immediately.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	212	1˝ fruit	n/a
Fat, total	10 g	2 fat
Fat, saturated	6 g	˝ other carbohydrate
Carbohydrates	34 g
Protein	2 g
Cholesterol	16 mg
Dietary Fiber	3 g
Sodium	4 mg