Holly Clegg: Pina Colada Brie
Piña Colada Brie
Incredible!!! Think of velvety rich Brie paired with Piña Colada ingredients for a fabulous mouth-watering tropical paradise. Try serving with gingersnaps.
Makes 16-20 servings
1 (16-ounce) Brie
1 (8-ounce) can crushed pineapple, drained, divided
4 tablespoons light brown sugar, divided
3 tablespoons flaked coconut, divided
3 tablespoons chopped pecans
1. Preheat oven 325°F.
2. Carefully remove top rind of Brie, cut Brie in half. Place Brie bottom in oven-proof baking dish, cover with about two-thirds of pineapple, 2 tablespoons brown sugar and 1 tablespoon coconut.
3. Replace top and sprinkle with remaining 2 tablespoons brown sugar and pineapple. Bake 10-15 minutes or until brown sugar is melted.
4. Meanwhile, toast remaining 2 tablespoons coconut and pecans, careful not to burn. Sprinkle with toasted coconut and pecans. Serve.
Nutritional information per serving:
Calories 176 Calories from fat 34% Fat 7g Saturated Fat 2g Cholesterol 6mg Sodium 260mg Carbohydrate 27g Dietary Fiber 0g Sugars 12g Protein 2g Dietary Exchanges: 2 other carbohydrate, 1 1/2 fat
Spicy Advice: Did you know an easy way to cut brie is with dental floss?