Fresh Pineapple Breezecake

“Breezecake” is really more of a pudding based on cream cheese, cookie crumbs and honey — the consistency of ice cream, but without the brain freeze.

I called this invention “breezecake” because it’s a breeze to make and won’t weigh you down in the new year. It works equally well with low-fat or no-fat cream cheese. Using gluten-free cookies creates a glutenfree dessert. Refrigerating individual servings means you can save a few for yourself! Serves 4to6. Ingredients 1 K cups fresh pineapple chunks 8 ounces soft plain cream cheese or neufchatel 4 tablespoons honey, or to taste 1 cup mild-flavored vanilla cookie crumbs (shortbread or vanilla wafers work well) Pinch of salt, or to taste 4 tablespoons tart jam or chutney, for garnish