Source: The Advocate - Baton Rouge, Louisiana

1/3 cup plus 1 teaspoon all-purpose flour, divided
3 tablespoons packed brown sugar
2 tablespoons flaked coconut
2 tablespoons margarine, softened
1/2 teaspoon ground cinnamon
1 (8 ounce) can pineapple tidbits or crushed pineapple, well drained
2 tablespoons granulated sugar
2 (9-inch) flour tortillas
Vanilla yogurt (optional)

Combine 1/3 cup flour, brown sugar, coconut, margarine and cinnamon in small bowl until crumbly; set aside.

Stir together pineapple, granulated sugar and remaining 1 teaspoon flour in another small bowl, until evenly coated.

Place tortilla on ungreased baking sheet. Spread one tortilla with one-half pineapple mixture and sprinkle one-half coconut mixture over pineapple. Repeat with remaining tortilla. Bake at 375 degrees F for 15 to 18 minutes or until tortillas are crisp. Cut each tortilla into 6 wedges. Serve warm with vanilla yogurt, if desired.

Makes 4 servings.

Nutritional analysis per serving: 250 calories, 8 grams fat, 0 milligrams cholesterol and 155 milligrams sodium