Macaroon Shortcake with Roasted Pineapple

Ingredients:
Filling:
1 medium pineapple, peeled and cored*
Cooking spray
2 Tbsp pineapple juice
1 Tbsp honey
1/2 tsp ground ginger
1/8 tsp ground cloves

Shortcakes:
1 1/2 cups all-purpose flour
3/4 cup flaked sweetened coconut
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/4 cup butter, softened
2 large egg whites
1/4 tsp vanilla extract
1/2 cup 1% low-fat milk

Remaining ingredients:
1 1/4 cups frozen reduced-calorie whipped topping, thawed
2 tsp powdered sugar

Preheat oven to 450°
To prepare filling, cut pineapple lengthwise into quarters
Cut each quarter crosswise into 1/2-inch-thick slices
Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray
Combine juice, honey, ginger, and cloves; drizzle over pineapple
Bake at 450° for 20 minutes or until the pineapple is lightly browned
Remove from oven; set aside
Reduce oven temperature to 325°
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife
Combine flour, coconut, baking powder, and salt, stirring well with a whisk
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add the egg whites, 1 at a time, beating well after each addition
Beat in vanilla
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture
Pour batter into a 9-inch round cake pan coated with cooking spray
Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack
Place shortcake on a cutting board or work surface
Carefully split shortcake in half horizontally using a serrated knife
Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.


* I used the Del Monte precut pineapple (found in the produce section). I roasted the entire jar and it was the perfect amount of pineapple for the cake.

Yield
10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 292(24% from fat); FAT 7.8g (sat 5.6g,mono 1.3g,poly 0.3g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 59mg; CARBOHYDRATE 54g; SODIUM 173mg; PROTEIN 3.8g; FIBER 1.9g