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Pineapple Breeze Torte

 Pineapple Breeze Torte
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.
12 ServingsPrep: 35 min. + chilling


  • 1 package (8 ounces) fat-free cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 3 packages (3 ounces each) ladyfingers, split
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained


  • In a large bowl, beat the cream cheeses, sugar and vanilla until
  • smooth. Fold in whipped topping. Arrange ladyfingers on the bottom
  • and around the edge of an ungreased 9-in. springform pan. Spread
  • bottom layer evenly with half of cream cheese mixture. Top with
  • remaining ladyfingers (ladyfingers may overlap); spread with
  • remaining filling. Cover and refrigerate.
  • In a small saucepan, combine sugar and cornstarch. Stir in pineapple.
  • Bring to a boil over medium heat, stirring constantly. Cook and stir
  • for 1-2 minutes or until thickened. Cool to room temperature; gently
  • spread over torte. Cover and refrigerate for at least 4 hours or
  • until set. Remove sides of pan. Yield: 12 servings.

2 of 2

Pineapple Breeze Torte (continued)

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