Prepare this beautiful stacked cream and pineapple napoleons recipe when you want a special dessert without a lot of effort. We use store-bought angel food cake to keep this pineapple dessert brilliantly simple and fast. Source: EatingWell Magazine, January/February 2014

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat broiler to high.

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  • Place 4 pineapple rings on a small baking sheet and sprinkle with brown sugar. Broil 3 to 4 inches from the heat source just until the sugar is melted, about 2 minutes.

  • Whip cream with an electric mixer until stiff. Gently fold in yogurt and vanilla.

  • Divide the remaining pineapple rings among 4 plates. Top each ring with 2 tablespoons of the cream, 2 slices of cake, side by side, and another 2 tablespoons cream. Top each stack with a ring of sugared pineapple, sprinkle with coconut and serve.

Tips

Tip: Flakes of coconut adorn this easy dessert. To make it super-flavorful, toast coconut in a small skillet over medium-low heat, stirring, until fragrant.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

272 calories; 12.4 g total fat; 7.9 g saturated fat; 41 mg cholesterol; 207 mg sodium. 215 mg potassium; 36.1 g carbohydrates; 1.5 g fiber; 23 g sugar; 6 g protein; 490 IU vitamin a iu; 41 mg vitamin c; 27 mcg folate; 95 mg calcium; 17 mg magnesium; 11 g added sugar;