2 cups fresh pineapple chunks
2 tbsp Splenda Baking Blend
vanilla sugar-free frozen yogurt
ground cinnamon, optional (but very important to a diabetic's diet)
Spray a baking sheet that has sides with nonstick cooking spray and set aside.
In a large nonstick skillet, heat the butter over medium-high heat.
In a large mixing bowl toss the pineapple and Splenda together; add to the skillet. Cook pineapple over medium heat until beginning to brown, approximately 7 minutes. Cook another 2 to 4 minutes, or until golden brown, stirring and turning pineapple occasionally. Spread on the prepared baking sheet. Cool for 5 minutes.
Spoon the pineapple into dessert dishes and add a couple tablespoons of the frozen yogurt for serving. Sprinkle with the cinnamon if desired. (It is always a good idea to add cinnamon to diabetic desserts as it is a blood sugar stabilizer.)
Note: This is a file photo.
I do not recommend this to anyone dealing with out-of-control blood sugar issues. If you have really high blood sugar issues, I would change the Splenda baking blend to plain Splenda.