Creamy Pineapple Parfaits |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rachael Ray (I think) Ingredients:
8 slices canned pineapple in juice, drained and chopped, juiced reserved |
2 tablespoons sugar, divided |
1 tablespoon rum (optional) |
10 ounces whipped light cream cheese |
1 cup nonfat vanilla yogurt |
1/2 teaspoon vanilla extract |
6 ounces angel food cake, torn into bite-size pieces |
mint sprig (to garnish) (optional) |
Directions:
1. Bring reserved pineapple juice and 1 Tbs sugar to a boil in small saucepan stirring constantly. Remove from heat, and stir in rum, if desired. Set aside.
2. Puree cream cheese, yogurt, vanilla extract, and remaining 1Tbs sugar in food processor until smooth.
3. Place 4 angel food cake pieces at bottom of each of 4 wine glasses. Drizzle 2 Tbs pineapple juice mixture over cake.
4. Spoon 2 Tbs chopped pineapple over top. Spoon 2 Tbs cream cheese mixture over pineapple. Repeat layering 2 more times, ending with cream cheese mixture. garnish with sprig of mint, if desired.
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