Pineapple-Raspberry Brûlée Sundaes

4 ingredients
2 steps

Ingredients

  • 8 ounces peeled, cored fresh pineapple (see notes), cut into two rings (each about 3/4 in. thick)
  • 1 cup vanilla nonfat frozen yogurt
  • 1/2 cup raspberries, rinsed and patted dry
  • 3 tablespoons sugar

Directions

  1. 1
    Set each pineapple ring on a plate. Top each with a scoop (1/2 cup) of frozen yogurt and 1/4 cup raspberries.
  2. 2
    To make the caramel, pour sugar into an 8- to 10-inch frying pan over medium-high heat; shake and tilt pan often until sugar is melted and amber-colored, 2 to 3 minutes. At once, pour slowly, in thin streaks, over desserts.

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