The inspiration for this recipe came from that old favorite side dish Baked Pineapple…a sweet, bread cube-topped, butter drenched goodie that is scrumptious, yes…but not very figure-friendly!
I turned it into a dessert, instead…and for those of you who love pineapple, this will be right up your alley.
Vegetable Cooking Spray
One 20-ounce can crushed pineapple – in it’s own juice, undrained
3 eggs, beaten
1/2 cup Splenda Granular
2 tablespoons flour
Pinch of salt
1/8 teaspoon cinnamon
Pinch freshly grated nutmeg
1 1/2 cups Murray’s sugar free Pecan or regular Shortbread cookie crumbs
4 tablespoons butter, melted
Preheat oven to 350 degrees. Coat a 1 quart shallow baking dish with cooking spray and set aside.
In a large bowl combine the pineapple, eggs, Splenda, flour, salt, cinnamon, and nutmeg. Pour into prepared dish.
In a small bowl stir together the cookie crumbs and melted butter. Spread over the pineapple mixture and gently press into fruit, slightly. Bake for 30 minutes, covered with foil. Remove foil and continue baking for 15 minutes or until golden brown. Serve warm. Makes 8 dessert servings.
Per Serving: Calories 178; Protein 5 g; Fat 6; Carbs 11 g; Sugar 2 g; Sodium 119 mg