Pineapple Stack with Blueberries and Coconut Cream

Recipe: Nutrition
Nut-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Vegetarian / Meatless
Weight Management
Dish type
Breakfast
Serves
4
Ready in
25 minutes
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Ingredients

  • 1/4 cup fat-free sour cream
  • 1 tbsp. honey
  • 1/2 tsp. imitation coconut extract
  • 1 cup fat-free frozen whipped topping, thawed
  • 8 slices fresh pineapple, 3/4-inch thick
  • 1 cup fresh blueberries
  • 1/2 cup sweetened coconut flakes, toasted (optional)

Directions

Prep Time
15 minutes
Cook Time
10 minutes
Ready in
25 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For coconut cream, in a medium bowl combine sour cream, honey and coconut extract; mix well. Gently stir in whipped topping; cover and chill.
  2. Meanwhile, grill pineapple slices, covered, 5 to 7 minutes per side or until slightly softened and lightly charred. Remove from grill and cool slightly.
  3. Place two pineapple slices on each of 4 plates. Top each with 1/4 cup blueberries and 1/4 cup coconut cream, sprinkle with coconut flakes (if desired), and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 169, Calories Fat 3, Total Fat 0g, Saturated Fat 0g, Cholesterol 2mg, Sodium 24mg, Carbohydrate 41g, Protein 1g
Serving Size1
Calories169
Calories Fat3
Calories (fat) extra1
Total Fat0g
Total Fat (extra)1
Saturated Fat0g
Cholesterol2mg
Cholesterol (extra)1
Sodium24mg
Sodium (extra)1
Potassium231mg
Carbohydrate41g
Carbohydrate (extra)14
Fiber3g
Fiber (extra)14
Sugars27g
Protein1g
Omega30g
Vitamin A221IU
Vitamin A (extra)4
Vitamin C65mg
Vitamin C (extra)109
Iron0mg
Iron (extra)1