‘;s_time.prop4 = ‘healthylifestyles|’;s_time.prop5 = ‘{}’;s_time.prop7 = ‘slideshow’;s_time.prop8 = ‘healthcom’;s_time.prop11 = ‘cooking’;s_time.prop15 = ‘gallery’;s_time.prop16 = ‘eating’;s_time.prop28 = ‘health|eating|cooking||page 1’;s_time.prop17 = location.href;if (typeof(catsCSV) == “string”) s_time.prop13 = catsCSV;if (typeof(omnitureHookFunction) == “function”) eval(“omnitureHookFunction();”);var s_code=s_time.t();if(s_code)document.write(s_code)// ]]> Vignette StoryServer 6.0 Mon Aug 20 11:41:40 2012 S
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From Health magazine
Three famous foodies share their fun twists on this freezer-aisle staple.
Pineapple-and-Ricotta-Stuffed Napoleon
Delight your guests with this sweet treat from Gale Gand, executive chef and co-owner of Tru in Chicago and author of Gale Gand’s Brunch!. Featuring tangy vitamin C-rich pineapple and creamy low-fat ricotta cheese blended with just a touch of honey, it makes the perfect ending to a fresh spring-time meal.
Nutrition Information (per serving)
Serving size: 1 pastry (recipe makes 4 servings total)
Calories 166; Fat 6g (sat 3g, mono 1g, poly 0g); Cholesterol 20mg; Protein 8g; Carbohydrate 24g; Sugars 18g; Fiber 1g; Iron 0mg; Sodium 195mg; Calcium 106mg
Try this recipe: Pineapple-and-Ricotta-Stuffed Napoleon
Next: Mini Shrimp Pot Pie
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