Baked Pineapple(Excellent For Diabetics)
A sweet, pineapple-based baked dessert with a hint of bread and oleo, ideal for diabetics seeking a flavorful, low-sugar treat that combines moist fruit and crispy topping.
Ingredients
Instructions
- Pour the crushed pineapple (with juice) into a casserole dish without draining.
- Add Equal (or NutraSweet) and flour to the pineapple mixture.
- Beat the eggs separately and then add them to the mixture.
- Spray a 2-quart casserole with cooking spray and pour in the mixture.
- Crumble the bread slices over the top of the mixture.
- Cut the oleo (margarine) very thin and lay the slices over the bread topping.
- Bake in a preheated oven at 375°F (190°C) for 1 hour.
- If the top begins to brown too much, reduce the oven temperature slightly.
Tips & Substitutions
For a lighter version, consider using whole wheat bread instead of regular bread. If you prefer a gluten-free option, use gluten-free bread. To enhance the flavor, add a sprinkle of cinnamon or nutmeg to the pineapple mixture. Ensure to beat the eggs well to incorporate air, making the dessert fluffier while baking. This dish can also be served warm or chilled, depending on your preference.
Serving Suggestions
Serve this baked pineapple warm or at room temperature, garnished with a dollop of sugar-free whipped cream for added indulgence. It pairs beautifully with a light salad or can be enjoyed as a sweet breakfast option alongside Greek yogurt. For a festive twist, consider serving it with latkes if you're celebrating a holiday or browse more vegetarian recipes for complementary dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-second intervals until warmed through. Alternatively, you can reheat the entire dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, covering with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple(Excellent For Diabetics) contains roughly 328 calories, with 6g protein, 65g carbohydrates, and 5g fat. It is a good source of protein (12% of the Daily Value) and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush it and add the juice to maintain the same texture and flavor. Fresh pineapple may offer a more vibrant taste, but you'll need to adjust the sweetness based on your preference.
What can I use instead of oleo?
If you don't have oleo (margarine) on hand, you can substitute it with unsalted butter or a plant-based margarine. For a dairy-free option, coconut oil can also work well, adding a subtle coconut flavor to the dish.
Is this recipe suitable for freezing?
Yes, this baked pineapple can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating. Keep in mind that the texture might change slightly after freezing, but the flavor will still be delightful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).