Creamy Pineapple Parfaits


You may not remember why you bought that extra can of sliced pineapple (upside-down cake? fruit salad?), but you’ll be glad to have it on hand for a quick dessert that’s elegant enough to serve to company.

  • 4Servings


  • 8 slices canned pineapple packed in juice, drained and chopped, juice reserved
  • 2 Tbs. sugar, divided
  • 1 Tbs. rum, optional
  • 10 oz. light whipped cream cheese
  • 1 cup nonfat vanilla yogurt
  • 1/2 tsp. vanilla extract
  • 1/2 12-oz. angel food cake, torn into bite-size pieces


Bring reserved pineapple juice and 1 Tbs. sugar to a boil in small saucepan, stirring constantly. Remove from heat, and stir in rum, if desired. Set aside.

Purée cream cheese, yogurt, vanilla extract, and remaining 1 Tbs. sugar in food processor until smooth.

Place 4 angel food cake pieces at bottom of each of 4 wine glasses. Drizzle 2 Tbs. pineapple juice mixture over cake. Spoon 2 Tbs. chopped pineapple over top. Spoon 2 Tbs. cream cheese mixture over pineapple. Repeat layering 2 more times, ending with cream cheese mixture. Garnish with sprig of mint, if desired.

Nutrition Information

  • Calories: 415
  • Carbohydrate Content: 62 g
  • Cholesterol Content: 41 mg
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 13 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 580 mg
  • Sugar Content: 30 g