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Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Yield: Makes 4 servings
Ingredients:
1
can (20 ounces) pineapple chunks in juice, undrained
2
tablespoons honey
1
stick cinnamon, broken in pieces
1
tablespoon lemon juice
1
teaspoon vanilla
1/2
teaspoon grated lemon peel
1-1/2
cups strawberries, cut into halves, or blueberries
1/4
cup toasted flaked coconut*
Preparation:
1.
Combine pineapple with juice, honey, cinnamon, lemon juice, vanilla and lemon peel in small saucepan. Bring to a boil over medium-high heat. Pour mixture into medium bowl; refrigerate, covered, at least 4 hours or up to 24 hours.
2.
Drain pineapple mixture; reserve liquid. Remove cinnamon pieces. Arrange pineapple and strawberries in four dessert dishes. Pour reserved liquid over fruit. Sprinkle with coconut before serving.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 38 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 13 % |
| Calories | 167 |
| Protein | 1 g |
| Sodium | 14 mg |
Dietary Exchange:
| Fruit | 2-1/2 |
| Fat | 1/2 |
This recipe appears in:
Island
