Recipe
Salad
Pineapple Stack with Blueberries and Coconut Cream
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. fat-free sour cream | ||
| 1 tbsp. Hy-Vee honey | ||
| ½ tsp. imitation coconut extract | ||
| 1 c. Hy-Vee fat-free or regular frozen whipped topping, thawed | ||
| 8 slice(s) fresh pineapple, 3/4-inch thick | ||
| 1 c. fresh blueberries | ||
| ½ c. Hy-Vee sweetened coconut flakes, toasted, optional |
Directions
- 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.
- Meanwhile, grill pineapple slices, covered, 5 to 7 minutes per side or until slightly softened and lightly charred. Remove from grill and cool slightly.
- 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.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 3mg
- Sodium: 25mg
- Total Carbohydrates: 41g
- Protein: 2g
Recipe Source:
Try-Foods International