Pina Colada Shortcake

This recipe takes advantage of a day-old Angel Food Cake and some fresh pineapple. I also made some fresh Greek Yogurt Cheese. What you get is a lighter version of a typically high calorie dessert!

Pina Colada Shortcake with Yogurt Cheese
(Serves 4-6)

• 1/2 Angel Food Cake (slightly dry is fine)
• 1-2 TBL Coconut Oil
• 2 cups Fresh Pineapple
• Yogurt Cheese (see below)
• Coconut Sauce (recipe below)

For cake:

1. Cut cake into medium thickness slices. If you have a griddle pan, coat the surface with a thin layer of coconut oil. Sear each piece until golden ridges appear and cake becomes slightly caramelized and crispy. If you don't have a grill pan, you can do this on a BBQ grate, or a regular frying pan. Soften some coconut oil, and spread on both side of the sliced cake pieces beforehand.

For Pineapple:

1. Cut small pieces of fresh pineapple, and use the same griddle pan to sear and caramelize the pieces. If desired, sprinkle with a small amount of your choice of sweetener to increase the caramelization.

For Coconut Sauce:

• 1/4 cup Cream of Coconut (I prefer the bottled brand over the canned kind. Note: this is NOT the same thing as canned coconut milk)
• 1/4 cup Fat free Half and Half
• 1 tsp Coconut Extract
• 2 TBL Ultra Gel (This is an instant thickener that is AMAZING. You can order it here.)
• 1/8 tsp salt

1. Heat all ingredients over medium low heat until thickened.
2. Serve any leftover sauce in the fridge for up to a week.

For Yogurt Cheese:

My FAVORITE brand is ZOI, if you can find it!

1. Using a Yogurt Strainer, a re-usable Coffee Filter, or a large piece of cheesecloth, strain 1 1/2 cups of yogurt overnight. Cover it tightly and place it in your fridge.
2. Discard the liquid, and you are left with a tasty yogurt cheese that has a texture comparable to cream cheese.