1. Pull green tops off strawberries. Slice the strawberries and put half in a small saucepan. Add pineapple chunks, jam and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until the strawberries are soft, about 5 minutes. Carefully stir in the remaining strawberries (the sauce will be very hot). Set aside to cool.
2. To serve, spoon most of the sauce into 4 ice cream dishes and top with scoops of frozen yogurt. Spoon the remaining sauce on top. Garnish with mint sprigs if desired.
Calories 181 Carbohydrates 44 Fat 0 Saturated fat 0
Mono unsaturated fat 0 Protein 4 Cholesterol 0 Fiber 4 Potassium 291
This recipe has been added to the following public cookbooks:
Lester's Cookbook,
eli's cookbook
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