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.
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.
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.
272 calories;12 g fat(8 g sat); 2 g fiber; 36 g carbohydrates; 6 g protein; 27 mcg folate; 41 mg cholesterol; 23 g sugars; 11 g added sugars; 490 IU vitamin A; 41 mg vitamin C; 95 mg calcium; 0 mg iron; 207 mg sodium; 215 mg potassium
Vitamin C (68% daily value)
Carbohydrate Servings: 2 1/2
Exchanges: 1 fruit, 1 1/2 other carbohydrate, 2 1/2 fat