John villa's pineapple carpaccio with blueberries, mint and

Yield: 1 servings

Measure Ingredient
½ pint Blueberries; (about 40 to 45
\N \N ; berries)
½ ounce Sugar
2 ounces Water
1 small Pineapple
8 \N Fresh mint leaves; rinsed, up to 10
¾ ounce Fresh coconut meat; shredded

Place blueberries, sugar, and water into a bowl. Stir to dissolve sugar and marinate for about 10 minutes (do not refrigerate). Slice pineapple as thinly as possible and place slices on 4 chilled plates covering the entire plate. Pat mint leaves dry, and place on top of one another and roll tightly, then slice across as thin as possible. Top the pineapple with the blueberry mixture. Sprinkle with mint ribbons, coconut and drizzle some of the remaining water mixture over the entire plate.

Converted by MC_Buster.

Per serving: 371 Calories (kcal); 3g Total Fat; (5% calories from fat); 3g Protein; 94g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO5 Converted by MM_Buster v2.0n.

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