Recipes

Eight 3/4 inch think fresh pineapple rings, cored and peeled (If you have one, use a small round cookie cutter to core the pineapple)
2 Tablespoons light butter (stick, not tub)
2 Tablespoons light brown sugar (not packed)
2 cups fat-free double churned or slow-churched vanilla ice cream

Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper. Put the butter in a small microwave-safe bowl.  Microwave on low for 20 to 45 seconds.

Place pineapple rings side by side on the prepared baking sheet.  Use a pastry brush to brush half of the melted butter evenly over the tops, and then sprinkle even with half of the brown sugar.  Bake for 9 minutes.

Flip the rings and brush them with the remaining melted butter, and then sprinkle with the remaining brown sugar. Bake another 9 to 11 minutes, or until the pineapple is golden brown and warmed through.  Divide the rings among 4 or 8 dessert plates or bowls.  Scoop 1/4 cup ice cream (if making 8 portions) or 1/2 cup (if making 4 servings) on top of each and serve immediately.

Make 4 servings
220 calories
4 g protein
45 g carbs
4 g fat

This recipe is from Runner's World.