Wednesday, January 7, 2009

Editor's note: Nourish is a new weekly column by Stephanie Witt Sedgwick, a former Food section recipe editor, focusing on tasteful ways to eat lighter. It replaces her monthly In Season column. Seasonal cooks, don't fret: Nourish's recipes will follow the seasons, as will other features in the section. For hundreds more healthful recipes, go to http://www.washingtonpost.com/recipes and choose the "healthy" feature in the search box. And read Eat, Drink and Be Healthy every Tuesday in the Health section.

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Once we're past the holiday season, desserts can become an afterthought.

The end of a meal is a perfect opportunity to get in another serving of fruit. In the summer, we can make do with a simple bowl of berries, peaches or a sliced-melon course. In the winter we have to get a little more creative to make what's available just as good.

One of my favorite winter fruits to work with is pineapple. Sweet, juicy pineapples are almost always available. I slice the pineapple and roast it for just 10 minutes, then top it with a strawberry sauce made with frozen berries. It's a delicious combination and could just as easily be served at a Sunday breakfast or brunch. It also happens to be fat-free.

Read the full recipe here.