Cherry Pineapple Bavarian Food

CHERRY BAVARIAN CREAM

Steps:

• In a small saucepan, combine the egg yolks, sugar and milk. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Pour into a large bowl; set aside. , In a small microwave-safe dish, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into egg mixture; tint with food coloring if desired. , Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into 2-qt. serving bowl and refrigerated 4-6 hours or overnight. Garnish with mint if desired.

SLOW COOKER CHERRY AND PINEAPPLE DELIGHT

Steps:

• Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
• Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
• Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.

PINEAPPLE BAVARIAN

Steps:

• Dissolve jelly in HALF required boiling water, leave to cool.
• Add the can of pineapple and all the juice.
• Whip up the milk, as much as you can (best if it has been in the fridge first).
• Fold into the jelly until the milk changes colour.
• Put into the fridge to set.
• It's almost like a soufflé, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.

CHERRY PINEAPPLE FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!

AMAZING CHERRY PINEAPPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Spoon pineapple evenly over bottom of 9 X 13 pan.
• Cover the pineapple with cherry pie filling.
• Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
• Drizzle entire surface with butter.
• Sprinkle coconut and pecans evenly over top.
• Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
• Let cool and serve with ice cream or whipped cream.

CHERRY PINEAPPLE BARS

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Sprinkle with the cherries, pineapple, vanilla chips, coconut and walnuts; drizzle with condensed milk. , Bake at 350° for 25 minutes or until edges are golden brown. Cool on a wire rack. Cover and refrigerate overnight. Cut into bars.

CHERRY-PINEAPPLE BAVARIAN

Steps:

• Soften gelatine in cold water. Drain pineapple and save the crushed pineapple for step 3. Measure pineapple juice; add maraschino cherry juice and enough water to make a total of 1 and 1/2 cups.
• Heat juice over low heat; add gelatine and stir until gelatine is dissolved. Stir in sugar, salt, lemon juice and vanilla. Pour into mixing bowl and chill until slightly thickened.
• Beat juice mixture with electric mixer until light and fluffy. Fold in crushed pineapple, cherries and whipped cream.
• Pour into cold water-rinsed 1 and 1/2 quart mold and chill until firm. Unmold on serving platter.