Dannon Light & Fit Greek Yogurt – Pineapple

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I was VERY excited when I spotted this new Dannon Light & Fit Pineapple Greek Yogurt at Wal-mart last week!  Pineapple Greek Yogurt is one of my favorites but because I’m not the biggest fan of Chobani I haven’t been purchasing it – I’ve been settling for Black Cherry which I absolutely love.  The Dannon is 80 calories and packed with flavor.  The consistency is not as thick as Chobani’s (for comparative reasons) but isn’t watered down either – and of course, it is quite delicious.  It’s sweet, but not overly sweet and it’s got a great pineapple flavor.  I’m down to my last container (which I am bringing to work in the morning) and I’m almost a little sad this is the last one.  None of my local grocery stores carry it yet – so I may have to make another trip to Wal-mart in my near future!
Points Plus wise – these babies are 2 Points Plus values!
Have you tried any of the Dannon Light & Fit Greek yogurts?

Deliciousness: Strawberry, Pineapple & Coconut Cake!

I’ve been on this baking kick as of late I’ve been making cupcakes and muffins and enjoying it all. I’ve wanted to make a pineapple cake for a few weeks now but just hadn’t gotten around to it. I then saw a strawberry coconut cake on pinterest and then wanted to make that. So then I thought … why not just combine the two together? Pineapples and strawberries go perfectly well together and coconut could just be an added treat. Now if you follow some of my food posts, particularly my baking posts (particularly on LUUUX), you see that I like to use healthy alternatives in baking. That is primarily eliminating the use of eggs, oil and butter in my cooking. I do use those things in other ways but there are ways to make moist, delicious cakes/muffins, etc. without using them. I also wanted to test this recipe out because my boyfriends moms birthday is in a couple weeks and I’m pushing him into making her a cake (with my help of course).

So what did I use to make this cake? Simple! One box of white cake mix, 1 box of sugar free strawberry Jello, 1 can of crushed pineapple, 3/4c shredded sweet coconut and a tub of light Cool-whip. I mixed the cake mix, Jello, crushed pineapple and half the coconut mixture together with a mixer. When incorporated, I then equally placed the batter into two greased cake pans and baked according to the box directions. I let the cakes cool on top of the stove for a few hours and when completely cool to the touch, I removed one cake and put it into the center of my cake holder, smeared some whipped cream on top of the bottom layer, then added the second cake on top of it. I then frosted with the whipped cream all over and used my residual coconut to sprinkle over the top of the cake as a decoration.
Because of the Jello and coconut the cake has a little bit of a heavier texture. The pineapple gives it a wetter/moister texture when compared to regular cakes that use oil and eggs. The whipped cream is perfectly light to go along with it because the cake itself is sweet enough on its own. Overall a fabulous treat and one that I’ll be making again.

Do you like baking at home?
Would you make a cake like this for yourself and your loved ones?
Have you ever incorporated healthier techniques into either your cooking or baking?

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