Creamy Pineapple Parfaits

• 8 slices canned pineapple packed in juice, drained and chopped, juice reserved
• 2 Tbs. sugar, divided
• 1 Tbs. rum, optional
• 10 oz. light whipped cream cheese
• 1 cup nonfat vanilla yogurt
• 1/2 tsp. vanilla extract
• 1/2 12-oz. angel food cake, torn into bite-size pieces
• Mint sprigs for garnish, optional

1. Bring reserved pineapple juice and 1 Tbs.
2. sugar to a boil in small saucepan, stirring constantly.
3. Remove from heat, and stir in rum, if desired.
4. Set aside.
5. Puree cream cheese, yogurt, vanilla extract, and remaining 1 Tbs.
6. sugar in food processor until smooth.
7. Place 4 angel food cake pieces at bottom of each of 4 wine glasses.
8. Drizzle 2 Tbs.
9. pineapple juice mixture over cake.
10. Spoon 2 Tbs.
11. chopped pineapple over top.
12. Spoon 2 Tbs.
13. cream cheese mixture over pineapple.
14. Repeat layering 2 more times, ending with cream cheese mixture.
15. Garnish with sprig of mint, if desired.

pineapple, sugar, rum, light whipped cream cheese, nonfat vanilla yogurt, vanilla extract, angel food cake

Taken from www.vegetariantimes.com/recipe/creamy-pineapple-parfaits/ (may not work)