Fresh Pineap­ple Breeze­cake

The Denver Post - - LIFE & CULTURE -

“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

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