Yes, bacon pineapple upside down cake. It’s really, really good. I got the idea for this from last year’s Food Network bacon magazine. I deviated from their cake recipe and made a butter cake and also did not mix bacon bits in the batter like it suggested. The pineapple bacon effect is so easy to create just butter your pan, apply a single layer of brown sugar, put down your pineapple rings, and fill the non-pineapple space with homemade bacon bits. It’s that simple. It’s that good.
I am always scheming and searching for desserts (beyond eating just straight up fruit, or baked fruit) that are relatively low calorie… this is my latest effort. I ground up low fat graham crackers and chopped hazelnuts in the food processor and put the mixture on the bottom of my little plastic ramekins. Next, I layered a tropical yogurt, fresh pineapple pieces, and fat free whipped topping. I topped everything with some fresh toasted coconut. I had bought a coconut a few days before to eat the flesh and happened to have some extra. By the way, fresh coconut flakes toast really fast. I burned half of the first batch. Finally, I stuck my ramekins in the freezer. I would take one dessert out about a half hour before I wanted to eat it. It is best enjoyed when it is still slightly frozen but you can easily work a spoon or fork through it. The beauty of a dessert like this is that the possibilities are endless. You could use nilla wafers instead of graham crackers. You could use chocolate graham crackers and chocolate chips. You could use any kind of yogurt and fruit pieces… I’m getting hungry again writing this… I’m sure you get the point.