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South Of The Border Sundaes Recipe
|Pineapple||3⁄4 , peeled, cored, cut into bite size pieces|
|Mango||1 Large, peeled, cored, cut into bite size pieces|
|Firmly packed brown sugar||5⁄8 Cup (10 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Ground cinnamon||1⁄2 Teaspoon|
|Bananas||3 , peeled, sliced|
|Frozen vanilla yogurt||1 1⁄2 Pint|
Serving size: Complete recipe
Calories 2330 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 538.4 mg22.4%
Total Carbohydrates 570 g189.9%
Dietary Fiber 65.3 g261.2%
Sugars 445.7 g
Protein 41 g81.5%
Vitamin A 133.1% Vitamin C 1347.1%
Calcium 153.4% Iron 30.4%
*Based on a 2000 Calorie diet
Cut white pith from orange.
Cut peel and pith from remaining oranges.
Working over bowl to collect juices and using small knife, cut between membranes of 1 orange to release segments.
Transfer segments to large bowl.
Squeeze juice from orange membranes into bowl with juices.
Repeat with remaining oranges.
Add pineapple and mango to orange segments.
Combine 1/3 cup juice collected from oranges, reserved orange peel, brown sugar and cinnamon in small saucepan.
Stir over low heat until sugar dissolves.
Increase heat and boil until mixture thickens slightly, about 1 minute.
Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.)
Mix bananas into fruit.
Scoop frozen yogurt into bowls.
Spoon fruit mixture and juices over and serve.