Yield: 2 Servings
|6 ounces||Pineapple - ripe, pared, cut into 4 slices|
|4 ounces||Ruby port wine|
|1 cup||Ice - crushed|
Calories per serving: 129 Number of Servings: 2 Fat grams per serving: .362
Approx. Cook Time: Cholesterol per serving: 0.0 Marks: *DIRECTIONS*
Put the pineapple in a bowl and cover with the port. cover tightly and refrigerate for 2 hours.
TO SERVE: Divide the pineapple slices between dessert bowls and top each serving with crushed ice.
Pour the port marinade over the ice and serve.
NOTES: If the pineapple is not sweet enough you may want to add some artificial sweetener.
The port shoud be "ruby" and will have its own sweetness.
VARIATIONS: A Madeira could be used in place of the port.
Other fruits could be used but the fresh pineapple has an unusually refreshing quality about it.
NUTRITIONAL ANALYSIS: Calories 129 Calcium 13.1mg Protein 0.443 g Iron 0.434mg Carbohydrates 17⅕ g Sodium 9.69mg Dietary Fiber 1.48g Total Fat 0.362g Saturated 0.027g Mono 0.041g Poly 0.124g Cholesterol 0.0mg Calories from protein 1% Poly/Sat = 4½:1 Calories from carbohydrates 54% Sod/Pot = ⅒:1 Calories from fats 3% Ca/Phos = 1⅕:1 Other calories (i.e.
alcohol) 43% CSI = 0.0
From Roy F. Guste Jr.'s "Lousiana Light" ISBN 0-393-02714-7