Macaroon Shortcake with Roasted Pineapple

Macaroon Shortcake with Roasted Pineapple
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup butter, softened
  • 1 medium pineapple, peeled and cored
  • 1/8 teaspoon ground cloves
  • ¾ cup flaked sweetened coconut
  • 2 tablespoons pineapple juice
  • 1 teaspoon baking powder
  • Cooking spray
  • + 13 more ingredients
    • 1 tablespoon honey
    • Filling:
    • 2 large egg whites
    • 2 teaspoons powdered sugar
    • 1 cup granulated sugar
    • 1 ¼ cups frozen reduced-calorie whipped topping, thawed
    • ¼ teaspoon vanilla extract
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
    • Remaining ingredients:
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • Shortcakes:
    • ½ cup 1% low-fat milk

Preheat oven to 450°. To prepare filling, cut pineapple lengthwise into quarters. Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray. Combine juice, honey, ginger, and cloves; drizzle over pineapple. Bake at 450...

View full recipe at My Recipes

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