Pineapple Breeze Torte Recipe

5 3 4
Pineapple Breeze Torte Recipe
Pineapple Breeze Torte Recipe photo by Taste of Home
Publisher Photo

Pineapple Breeze Torte Recipe

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Publisher Photo
This lovely, torte from Barbara Joyner of Franklin, Virginia features lady fingers, a creamy filling and a crushed pineapple topping that would be great for the holidays. “It's a special treat for my large family, and a must at Christmas and Easter,” she relates.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min. + cooling

Ingredients

  • 3 packages (3 ounces each) soft ladyfingers, split
  • FILLING:
  • 1 package (8 ounces) fat-free cream cheese
  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • TOPPING:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained

Directions

Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping.
In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan. Yield: 12 servings.
Originally published as Pineapple Breeze Torte in Light & Tasty December/January 2007, p50

Nutritional Facts

1 slice: 243 calories, 7g fat (5g saturated fat), 87mg cholesterol, 156mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

  • 3 packages (3 ounces each) soft ladyfingers, split
  • FILLING:
  • 1 package (8 ounces) fat-free cream cheese
  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • TOPPING:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  1. Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
  2. Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping.
  3. In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
  4. Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan. Yield: 12 servings.
Originally published as Pineapple Breeze Torte in Light & Tasty December/January 2007, p50

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Reviews forPineapple Breeze Torte

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MY REVIEW
inavt User ID: 4530834 99780
Reviewed Jan. 6, 2010

"nice and creame"

MY REVIEW
happytobe77 User ID: 2810647 74183
Reviewed Apr. 30, 2009

"I made this wonderful torte, but what I did was I used a can of lemon pie filling and it turn out great.

Paulette zip code 53916"

MY REVIEW
Grace zip60563 User ID: 2435482 146610
Reviewed Apr. 1, 2009

"sounds delicious, a must make for easter. grace"

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