I first had eaten pineapple casserole some 10 yrs ago. Our friend's aunt who made that graciously gave me the recipe. It has been one of our favorite over the years. The other day I had got a big pineapple and had guests coming over. So I thought I would make it. But I had to make it a low calorie, low fat option so they would have it. I looked for my options online and found my inspiration. It said half a cup would be around 220 Cal. But I tweaked it further to make it even more healthier. It turned out to be a real winner! Loved by everyone. No compromise on taste and flavor. I might just stick to this for years to come now.
Recipe based on TasteOfHome
Prep: 15 min. Bake: 35 min. Yield: 8 Servings
Pineapple chunks - 1 1/2 Cup (or 1 can (20 ounces) crushed pineapple)
Butter + Olive Oil - 1/4 Cup
Sugar / Sugar Substitute - 1/3 Cup
4 egg whites
4 tablespoons multi-grain flour
4 slices multi-grain bread, cubed
Method of Preparation:
~ Preheat the oven to 350°.
~ Coat all sides of 2 quart baking dish with cooking spray and keep it aside.
~ In a large bowl cream butter+ oil and sugar together with a whisk.
~ Beat in egg whites and then stir in the flour.
~ Add in pineapple. Lastly gently fold in bread cubes.
~ Spoon the pineapple mixture into prepared dish and bake for 35-40 minutes or until top is lightly golden.
~ Serve warm. You can combine with vanilla ice-cream to top.
Sending this delicious dessert to my event Bon Vivant #14 - Spring Surprises
~ Swathi's event hosted @Pallavi's Bookmarked recipes
~ Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking