Using a large, very sharp knife, cut the top and bottom away from the pineapple and place it upright on a cutting board. Cut the rind away from top to bottom, rotating the pineapple 4 times to create a square. Slice the trimmed pineapple lengthwise into 6 even slices, cutting away the core as you slice. Stack the slices and cut them in half.
Arrange a slice of pineapple on each of 4 dessert plates. Spread 2 teaspoons of Enlightened Creme Fraiche on each slice and top with raspberries to cover. Repeat twice to make 3 layers, ending with the raspberries.
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