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Minted Pineapple-Strawberry Sauce Recipe
|Water||1⁄4 Cup (4 tbs)|
|Chopped fresh mint||2 Tablespoon|
|Ripe pineapple||1 Medium|
|Fresh strawberries||2 Cup (32 tbs), hulled and crushed|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 753 Calories from Fat 21
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23 mg1%
Total Carbohydrates 194 g64.6%
Dietary Fiber 23.5 g93.9%
Sugars 146 g
Protein 9 g17.9%
Vitamin A 38% Vitamin C 1167.9%
Calcium 26% Iron 32.6%
*Based on a 2000 Calorie diet
Bring to a boil, stirring constantly; reduce heat to medium, and cook, stirring constantly, until sugar dissolves.
Remove from heat, and set aside.
Remove leaves and stem ends from pineapple.
Peel pineapple, and trim out eyes; remove core.
Chop half of pineapple, and set aside; cut remaining half into chunks.
Place pineapple chunks in bowl of a food processor.
Add mint mixture.
Process until smooth.
Combine pineapple puree, chopped pineapple, and crushed strawberries in a saucepan.
Cook over low heat just until thoroughly heated, stirring frequenrly.
Transfer to a serving bowl, and srit in lemon juice.
Serve warm or chilled over ice milk or angel food cake.
Refrigerate any remaining sauce for larer use.