Serves: 4
Total Calories: 10
Slice the pineapple (with its rind) into 1/2-inch thick slices. Cut the slices into eight triangular segments, each about 1 1/2 inches wide at the bottom and 1 1/2 inches high from the bottom to top. (The remaining pineapple can be cut into cubes and placed in the freezer to be made into a smoothie.) Thread one pineapple segment, rind side down, onto the upper half of a skewer. Thread a cherry on the skewer so that its rests on the point of the pineapple segment. Thread another pineapple segment, point side down, so that the tip rests on the cherry. Push the fruit to the top of the skewer, but be sure that the skewer is not poking out of the top pineapple segment. Store the pineapple bows in an airtight container for up to 2 hours.
From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
This Pineapple Bow recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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