PINEAPPLE CREAM LOAF DESSERT (NO BAKE)
A wonderful dessert to serve to your guests...very light, and not-to-sweet dessert...and boy, does this have a wonderful taste.....I like it, because you can prepare it a couple days ahead, and keep in the fridge, until ready to serve. Plan ahead, this has to chill a couple of hours before serving.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, cream the butter and icing sugar together until fluffy.
- Beat egg yolks well, add to creamed mixture.
- Stir in the extract and drained pineapple.
- Beat the egg whites until stiff; fold into the pineapple/egg yolk mixture, along with the sour cream.
- Line a loaf pan, or a springform pan with the Lady Fingers.
- Place them around sides of pan, as well as the bottom.
- Mound in 1/2 of the pineapple mixture.
- Top with more Lady Fingers.
- Then pile in the remaining of the pineapple mixture.
- Chill well in the refrigerator before serving.
- Will keep up to three days in the refrigerator.
Nutrition Facts : Calories 470.9, Fat 27.9, SaturatedFat 16.3, Cholesterol 229.1, Sodium 178.8, Carbohydrate 49.7, Fiber 0.6, Sugar 35.2, Protein 7.1
REALLY MOIST PINEAPPLE LOAF
This is really moist and so good! The original recipe called for 1/3 cup butter, but I find that 1/4 cup works just fine and cuts down the fat a wee bit.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 (9x5-in) loaf cake
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
- In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
- Add in orange juice concentrate; beat well until combined.
- Sift together flour, baking soda and salt.
- Add to the creamed mixture until combined.
- Stir in the crushed pineapple with juice.
- Add in nuts.
- Transfer to prepared baking pan.
- Bake for about 45 minutes, or until cake tests done.
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