(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
- 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.
For more great recipes like these, go to harmonsgrocery.com.