Harmons Healthy New Year's Dessert


(KUTV) Salt Lake City - Who says dessert can't be healthy? Chef Lesli Sommerdorf with Harmons joined Kari & Brooke in the Fresh Living kitchen to show them how to whip up a trifle from the new Harmons Food for Thought Healthy Living Edition.

Pineapple Coconut Trifles

From Chef Lesli Sommerdorf for Harmons

Serves: 4


  • 4 cups cubed Harmons angel food cake
  • 1 Tbsp canola oil
  • 4 (1/2" thick) slices pineapple
  • 1 cup sweetened whipped cream
  • 1/4 cup toasted unsweetened coconut

Instructions: Divide half of angel food cake cubes between 4 parfait cups. Prepare a grill pan over medium high heat. Drizzle oil over pan and, using a paper towel, evenly rub the oil over the pan. Add pineapple slices and grill on first side until grill marks appear, about 3 min. Turn over and grill second sides of pineapple until grill marks appear, 3 more min. Transfer to a cutting board and cut pineapple into cubes. Evenly divide pineapple between 4 parfait cups. Add a dollop of whipped cream over pineapple, add remaining angel food cake cubes, add remaining whipped cream, and sprinkle coconut over each parfait.

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