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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, May 17, 2014

Pineapple Crumble

I know it's strawberry season, but it's nice to have something a little different now and then. I don't know why, but I have a couple of cans of pineapple chunks and needed to either use them in something 'creative' or just chill and eat them. This is just using pineapple instead of peaches.....or apples.....or blueberries. It's different.......and it's good!

PINEAPPLE CRUMBLE
Makes 9 Servings
1 Serving = 4 PointsPlus®

 
½ cup light butter, softened
1 ¼ cups all-purpose flour, divided
1 cup Splenda granulated, divided
¼ cup fat-free egg substitute
1/3 cup light sour cream
1 ½ tsp vanilla
1 (20 oz) can pineapple chunks, drained


Preheat oven to 350°. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside.


In a large bowl, add the butter, 1 cup of the flour and ½ cup of the Splenda. Using 2 forks or a pastry cutter, cut butter into dry ingredients until a 'gritty' mixture with pea-sized buttery bits form. Reserve ¾ cup of this mixture; set aside.



Transfer remaining mixture into the prepared pan and using your fingertips or the back of a spatula, lightly press into the pan to form a crust. Bake for 10 minutes.


While crust bakes, in the same bowl used to make the crust mixture, add the egg substitute, ½ cup of the Splenda, sour cream, vanilla and ¼ cup of flour. Whisk until smooth; set aside.



Remove crust from oven and evenly top with the pineapple chunks (the entire crust won't be covered).

Carefully and evenly spread the sour cream mixture over the pineapple chunks, being sure to get into the corners.

 
Evenly sprinkle the reserved crust mixture over the top.
 
 
Bake for 35 – 40 minutes. Allow to cool on a rack for at least 1 hour before cutting.


MY SPIN: This can be served 'as is' or with a dollop of fat-free whipped topping or a scoop of ice cream. If you use ice cream, be sure to figure in the P+ value for it.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. ***

 
Later!
Loving life!
Jan

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