This sweet holiday side dish is buttery, sugary and big on pineapple flavor, but now it's not nearly as bad for you as the original. In fact, you might not want to wait on the holidays. —Nancy Brown, Dahinda, Illinois
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 4 eggs
- 4 egg whites
- 2 cans (20 ounces each) unsweetened crushed pineapple, undrained
- 1/2 cup fat-free milk
- 8 cups cubed bread
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Stir in pineapple and milk; add bread cubes and toss to coat.
- Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-55 minutes or until bread cubes are lightly browned. Serve warm. Refrigerate leftovers. Yield: 12 servings.
Originally published as Makeover Scalloped Pineapple in Healthy Cooking December/January 2011, p24
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Reviewed Dec. 30, 2010
"Not quite as decadent and rich as the full-calorie version, but a great healthier substitute. My family all liked it."