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Ingredientes
- 1/2 pineapple, chopped in to one-inch chunks
- 1/4 stick of butter, unsalted
- 2 ounces heavy cream
- 1 tablespoon granulated sugar
- 1 shot Myers Pink Rum
Direcciones
- Place chopped pineapple in the oven and roast at 400 degrees F. for about 20-25 minutes. Then place warm pineapple in blender with the butter, heavy cream, granulated sugar and rum. Mix until well incorporated. Chill and serve with Hot Chocolate Cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 64 | 84% |
| Total Fat 7.32g | 9% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 4mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.46g | 2% |
| Protein 0.25g | 0% |
