Pineapple Breeze Torte
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min. + cooling
YIELD: 12 servings.
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia
Ingredients
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3 packages (3 ounces each) soft ladyfingers, split
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FILLING:
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1 package (8 ounces) fat-free cream cheese
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3 ounces cream cheese, softened
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1/3 cup sugar
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2 teaspoons vanilla extract
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1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
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TOPPING:
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1/3 cup sugar
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3 tablespoons cornstarch
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1 can (20 ounces) unsweetened crushed pineapple, undrained
Directions
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1.
Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering.
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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.
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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.
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4.
Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
Nutrition Facts
1 piece: 243 calories, 7g fat (5g saturated fat), 87mg cholesterol, 156mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 6g protein.
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