Pineapple & Coconut Napoleons
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
Ingredients
Directions
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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.
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Whip cream with an electric mixer until stiff. Gently fold in yogurt and vanilla.
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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
1 fruit, 1 1/2 other carbohydrate, 2 1/2 fat