Roasted Pineapple Shortcakes

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)

Shortcake isn't just for strawberries. Roasted pineapple and macadamia nuts give this version a Hawaiian twist and perfume the kitchen with a tropical fragrance. Leftover shortcakes freeze well and the pineapple is also great on its own.

READER'S COMMENT:

"This is now my go-to recipe for shortcake. I absolutely loved how this turned out, and I'm thrilled I can have shortcake that doesn't sacrifice on taste. I actually prefer this to all white flour recipes. I wanted to make a nectarine...

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1 Review for Roasted Pineapple Shortcakes

09/24/2010

Anonymous

This is now my go-to recipe for shortcake. I absolutely loved how this turned out, and I'm thrilled I can have shortcake that doesn't sacrifice on taste. I actually prefer this to all white flour recipes. I wanted to make a nectarine compote shortcake from a different site, but it was heavy on the butter and sugar. I'm really glad I tried this instead. The whole wheat pastry flour kept the cakes nice and airy. My only issue is the temp was too high--my bottoms started burning before the middle cooked. I'm going to reduce the temp to at least 400, maybe 375. *This is a review for the shortcake part only, not the topping because I haven't tried it yet, though I will eventually*

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