Pineapple Yogurt Sauce - 8g Carbs, 0g Fiber, 7g Sugar
{Consider using your favorite substitute for the honey to reduce
the sugar. Take care, Gloria}
From: www.rightathome.com
Chef Brockman originally made this sauce to accompany our Lemon Pound
Cake. But my kids also adore the sauce drizzled over granola or even
fresh fruit.
It takes five minutes to make, and it will taste even better the next
day. Make sure you keep it refrigerated in an air-tight container. And
feel free to substitute your favorite fruit in the sauce; it's delicious
with blueberries or chunks of strawberries or peaches (frozen or fresh).
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 12
12 oz plain low-fat yogurt
1 Tbsp honey
1 Tbsp orange, lime or lemon juice
2 tsp lemon (or lime or orange) zest, chopped
1 tsp vanilla
1 (14oz can) pineapple, chunky or diced
Place the yogurt, honey, citrus juice, citrus zest and vanilla in a bowl
and whisk together until combined. Drain the juice from the pineapple
pieces and add them to the yogurt mixture.
Stir with a spoon to combine.
Place in a Ziploc Brand Container with the Smart Snap Seal and refrigerate
over night. The sauce will taste better the next day and stay fresh for
3 days. Drizzle over our Lemon Pound Cake; it is also excellent as a
topping for granola.
Servings: 12
Serving Size: 1/4 cup
Nutrition per Serving:
40 Calories, 0 Calories From Fat, 0g Total Fat, 0g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 25mg Sodium, 8g Total Carbs,
0g Dietary Fiber, 7g Sugars, 2g Protein
