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Pineapple Breeze Torte Recipe

Pineapple Breeze Torte Recipe

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.
TOTAL TIME: Prep: 35 min. + chilling YIELD:12 servings


  • 1 package (8 ounces) fat-free cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons 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


  • 1. 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.
  • 2. 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.

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.