A healthy, low-calorie dessert.
Only takes a few minutes to put everything together. You’ll end up with golden edges, a soft center, and bursts of pineapple in every bite.
You can assemble ahead of time, refrigerate until you are ready to bake and serve.
1/2 c. butter, melted (1 stick)
1 egg, lightly beaten
1 cup milk
1 c. unbleached all-purpose white flour
1 c. white sugar
2 t. baking powder
1/2 t. salt
2 cans (20 oz. each) pineapple chunks, drained
8 oz. low-fat cream cheese, cut into small cubes
low-fat Greek vanilla yogurt for serving
Turn oven temperature to 350 degrees. Then put butter stick in a 9×13-inch glass baking dish; transfer to oven. The butter will melt while oven preheats. Watch carefully and remove pan when butter has melted.
In a small bowl, whisk (or use a mixer) the egg and milk. Then add flour, sugar, baking powder and salt; mix until smooth.
Pour batter over melted butter in the baking dish. Do not stir.
Arrange pineapple chunks evenly, then scatter cream cheese pieces on top.
Bake for 45 minutes, or until top is golden brown and edges are bubbling. Let cool for 10 minutes before serving.
Serve warm with a scoop of vanilla Greek yogurt.
Refrigerate leftovers; can be eaten chilled, or warmed, in the days ahead. Will keep 3-4 days.
Options for Variety:
Berry Cobbler Twist: Substitute half the pineapple with blueberries or strawberries for a mixed fruit cobbler.
Tropical Fusion: Add shredded coconut or chopped mango before baking for a richer island flavor.