PINEAPPLE LADYFINGER DELIGHT
I wanted something not quite but almost a cheesecake. Checked my pantry and this was the result. I used a a glass dish for eye appeal. It would be easier to serve if made in a spring form pan. This could be changed to a lemon dessert by using a can of lemon pie filling in place of the pineapple. Just hold back a half cup of lemon filling before folding into the mix to use for a glaze on top and eliminate the cherry filling.
Provided by Cabin Cat
Categories Sweet
Time 6h20m
Yield 1 dessert, 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Line the sides an attractive glass bowl or an 8" or 9" spring form pan with ladyfingers. If there are any remaining, put on the bottom.
- Skip this step if using a pie crust.
- Beat confectioners sugar into softened cream cheese until fluffy.
- Beat whipped topping into this mixture, reserve 2/3 C at this point if you plan to decorate the top.
- Fold in pineapple pie filling.
- Pour into prepared pan.
- If decorating use star tip or put dollops of topping on with a spoon.
- Add a single layer of cherry pie filling in the center of the dessert.
- Chill at least four to six hours or over night.
Nutrition Facts : Calories 235.4, Fat 11.7, SaturatedFat 7.2, Cholesterol 62.1, Sodium 101.8, Carbohydrate 30.1, Fiber 0.4, Sugar 11.8, Protein 3
LADYFINGERS
Provided by Food Network Kitchen
Time 1h
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
- Measure out the flour and put in a fine-mesh strainer set in a bowl. Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry.
- Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
- Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners' sugar in the mesh strainer.
- Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners' sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool.
LADY FINGER DELIGHT
I had got a good deal on store bought lady fingers snack cakes and wanted to do something special with them so came up with this....
Provided by momma213
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix softened cream cheese, powdered sugar together, start with just one cup of powder sugar and add more if needed, add the juice of the crushed pineapple and about 1 tablespoon of the pineapple, mix well and set aside.
- Mix pudding as package directs in separate bowl and set aside.
- Take 2 lady fingers at a time and spread the middle of one with about 1/2 teaspoon or more of cream cheese mixture and top with second lady finger, continue this till all the lady fingers are used.
- In a loaf pan or square dish put 1/3 of the pudding.
- Top with 8 of the lady fingers. spoon more of the cream cheese mixture on top and sprinkle 1/2 the crushed pineapple.
- Spoon 1/3 pudding on top and repeat with the lady fingers, cream mixture and pineapple.
- Put remaining 1/3 pudding on and top with remaining lady fingers.
- My husband said this was wonderful but bananas would make it better so instead of just pineapple try adding some bananas when you put on the pineapple.
- Oh, refrigerate 1 hour before serving and any leftover. Really good. enjoy!
Nutrition Facts : Calories 500, Fat 19.3, SaturatedFat 10.6, Cholesterol 282.5, Sodium 311.5, Carbohydrate 72.8, Fiber 1, Sugar 48.5, Protein 10
PINEAPPLE-YOGHURT LADYFINGER DESSERT
I saw this dessert on a Greek cooking show many years ago and I wrote the recipe down. However I only made it today and it is fabulous: creamy, light and just perfect for summer. I highly recommend making it straight away - don't wait like I did! Note that this dessert does require Greek-style yoghurt, ideally strained and with 10% fat. Also cooking time is actually refrigeration time.
Provided by joanna_giselle
Categories Dessert
Time 4h30m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple and reserve juice.
- Whip cream with icing sugar and vanilla essence until firm peaks form.
- Fold yoghurt into cream - it should be a stiff, thick cream.
- Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
- Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
- Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
- Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
- Cover with the remaining cream and smooth the layer well.
- Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
- Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
- Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.
Nutrition Facts : Calories 145.3, Fat 2.4, SaturatedFat 0.9, Cholesterol 91.2, Sodium 37.5, Carbohydrate 28.8, Fiber 1.1, Sugar 18, Protein 3
PINEAPPLE DELIGHT
Make and share this Pineapple Delight recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 38m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Combine melted butter and crushed wafers.
- Reserve 2 Tbsp for topping.
- Spread remainder in a 9x9-inch pan.
- Bake in a 350°F oven for 8 minutes.
- Filling:.
- Beat softened butter, icing sugar, and eggs.
- Spread on crumb layer.
- Spread pineapple over top.
- Cover with whipped cream.
- Sprinkle with reserved crumbs.
- Decorate with maraschino cherries.
- Refrigerate until ready to serve.
- Can be made the day ahead or can be frozen.
- Tip: Use egg beater instead of real eggs.
- Try using chopped peaches to replace pineapple.
Nutrition Facts : Calories 554.2, Fat 34.4, SaturatedFat 17.6, Cholesterol 119.3, Sodium 277.3, Carbohydrate 59.3, Fiber 1.5, Sugar 21.8, Protein 4.5
PINEAPPLE CHEESECAKE
"A co-worker shared the recipe for this easy elegant dessert years ago, and our family has enjoyed it many times since," relates Phoebe Carre of Mullica Hill, New Jersey. Can't find ladyfingers at your grocery store? Make your own using the recipe on page 43.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.
Nutrition Facts : Calories 255 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 81mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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