From Cooking Light Fresh Food Fast Weeknight Meals
I.LOVE.THIS. I used a pineapple that I cut myself...I just let it sit in a bowl overnight and get the juices that come with the one you can buy already cored at the grocery store. It's seriously delicious. Did I mention how much I loved it? (I just realized I didn't peel the peaches. oops!)
1 cored fresh pineapple
3 C sliced peeled peaches (3 large)
Cooking spray
1/4 C butter, melted
1 1/2 C pineapple supreme cake mix (such as Duncan Hines) (NOT THE WHOLE BOX!)
2 C vanilla low-fat frozen yogurt
1/4 C chopped pecans, toasted (optional)
Preheat oven to 350.
Drain pineapple, reserving 3 tablespoons juice. Chop pineapple to measure 3 cups.
Combine chopped pineapple, reserved juice, and peach slices in an 11x7" baking dish coated with cooking spray. Stir butter into cake mix until smooth. Spread batter over fruit; coat with cooking spray.
Bake at 350 for 38 minutes or until golden and bubbly. Serve warm with frozen yogurt. 8 servings (1/8 of crumble, 1/4 C frozen yogurt)
Cal: 333 Fat: 10.6 Protein: 5.1 Carb: 58.4 Fiber: 1.8
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