Honey-Broiled Pineapple with Minted Cream

Fresh mint, honey, and ground cardamom add an exotic touch to this creamy sauce served with broiled fresh pineapple. Serve the pineapple warm with the chilled sauce or chill both the sauce and the pineapple. Blanching the mint leaves for 15 seconds softens them; otherwise they would make the sauce seem coarse.

1/4 cup shelled pistachios
1 cup tightly packed fresh mint leaves
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cup plain fat-free yogurt
1/4 cup reduced-fat sour cream
One fresh pineapple (about 3 pounds), peeled, cored, and cut crosswise into 1-inch-thick slices

1 In a small skillet, toast the pistachios over low heat until crisp, about 5 minutes. Watch carefully so they don't burn. Remove from the heat. When cool enough to handle, coarsely chop them.
2 In a small pot of boiling water, blanch the mint leaves for 15 seconds. Drain, rinse under cold water, and drain again. Transfer to a blender or food processor, add 2 tablespoons of the honey and the cardamom, and process until finely chopped. Add the yogurt and sour cream, and process until smooth. Cover and refrigerate the minted cream until serving time.
3 Preheat the broiler. Brush one side of each pineapple slice with the remaining 1 tablespoon honey. Broil 6 inches from the heat for 7 minutes, or until the pineapple is lightly browned and heated through.
4 Serve the pineapple topped with the chilled minted cream sauce and sprinkled with the pistachios.

Makes 4 servings.
Per serving: 223 calories, 6.3g total fat (1.7g saturated), 6mg cholesterol, 4.6g dietary fiber, 42g carbohydrate, 5g protein, 32mg sodium.