1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 (20 ounce) can crushed pineapple (juice pack)
2 tablespoons light rum
1 1/2 cups light vanilla ice cream or frozen yogurt
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In a 10-inch skillet stir together orange peel, orange juice, cornstarch and ginger. Stir in undrained pineapple. Cook and stir until slightly thickened and bubbly.
In a small saucepan heat rum over low heat just until warm. Using a long match carefully, ignite rum and pour over pineapple mixture. Serve immediately over ice cream or frozen yogurt.
Makes 6 servings.
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Nutrition facts per serving: 122 calories, 1 g total fat, 5 mg cholesterol, 27 mg sodium, 24 g carbohydrate, 2 g protein
