Pineapple Summer Shortcakes vegetarian diabetic

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Pineapple Summer Shortcakes

This recipe was adapted from Dole Packaged Food Company. We managed to make it

45 calories lighter and lowered the fat by a full 5 grams!

 

1 can (8 oz) Dole pineapple chunks or slices in juice (not syrup)

3 oz light cream cheese, softened

1 Tbsp. honey

1/2 tsp. grated lemon peel

1 tsp. lemon juice

4 (1 oz) slices Sara Lee® Free & Light pound cake

Assorted sliced fresh fruit such as strawberries, nectarines, raspberries or

blueberries

 

Drain pineapple, reserving 1 Tbsp. of juice. Beat together cream cheese, honey,

lemon peel, lemon juice and reserved juice in small bowl, until blended and

smooth.

 

Spoon filling evenly over pound cake slices. Arrange pineapple and fruit over

filling. Makes 4 Servings.

 

Per Serving: 167 Cal; 3g Total Fat; 32g Carbohydrate; 3g Protein; 10mg

Cholesterol; 206mg Sodium. Exchanges: 1 Bread; 1 Fruit; 1/2 Protein; 1/2 Fat.

 

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