Pina Colada Brie from Holly Clegg - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pina Colada Brie from Holly Clegg

Incredible!!! Think of velvety rich Brie paired with Pina Colada ingredients for a fabulous mouth-watering tropical paradise. Try serving with gingersnaps.

Makes 16-20 servings

Ingredients:

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

Method:

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?

(From Holly Clegg's Trim & TERRIFIC Too Hot in the Kitchen)

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