Pineapple Chunks Drenched in Vanilla Custard Sauce
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Cook time: 
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Serves: 6
 
Ingredients
  • 3-20 Ounce Cans of Pineapple Chunks (Canned in Water or Juice)
  • 2 Tablespoons Each of Lime Juice + Granulated Splenda
  • 1 Cup of Fat Free Half & Half
  • 1 Teaspoon of Vanilla Extract
  • 2 Large Egg Yolks (Beaten)
  • 2 Tablespoons of Splenda
Instructions
  1. In a large bowl toss together the pineapple, lime juice and Splenda. Refrigerated until ready to serve in a covered container.
  2. In a large metal bowl, add the fat free half and half and vanilla and whisk together.
  3. Add about 1" of water to a large saucepan and place over medium heat. Set the metal bowl on top (you are making a double boiler).
  4. Heat until milk starts to steam (do not let it boil). Turn off heat. Scoop out ¼ cup of the half and half and put into a separate bowl and add egg yolks. Stir until well blended. Scoop out another ¼ cup of half and half and add to egg yolks. Mix well.
  5. Pour egg/half and half mixture back into the remaining half and half on the stove.
  6. Stir in Splenda. Turn heat back on and cook until mixture thickens, about 10 minutes. Keep stirring too.
  7. Prepare a large bowl filled with ice.
  8. Remove metal bowl from stove and set the bowl into the ice bath. Keep stirring the custard until it starts to chill. Drizzle custard over 6 bowls of pineapple chunks.
  9. This makes 6 servings at 1 Freestyle Point each. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-weekly-menu-healthy-recipes/