Golden Circle Crushed Pineapple Recipes
PINEAPPLE SUMMER SLICE (BARS)- NO BAKE
Recipe from the side of a can of 'Golden Circle" crushed pineapple. THis slice can be easily made gluten-free suitable by using gf cornflakes. Makes 20 slices
Provided by Jubes
Categories Bar Cookie
Time 30m
Yield 20 slices or bars, 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine the crushed cornflakes with the melted butter and mix until the cornflake crumbs are well coated and moist.
- Press 3/4 of the crumb mixture into the base of a 7inch x 11 inch slice tin and them refrigerate whilst preparing the filling.
- Using an electric mixer, beat the cream cheese until soft,.
- Using a low speed, gradually add the condensed milk and the lemon juice. Mix until smooth.
- Fold in the crushed pineapple and then pour the topping over the chilled base.
- Sprinkle the remaining crumbs over the top and refrigerate several hours until firm.
- Slice into 20 squares and serve with whipped cream or thick Greek yogurt if desired.
Nutrition Facts : Calories 180.7, Fat 12, SaturatedFat 7.3, Cholesterol 36.2, Sodium 137.7, Carbohydrate 16.9, Fiber 0.3, Sugar 14.2, Protein 2.6
FRANGIPANI PIE
An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.
Provided by catxx
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180 degrees C.
- Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
- Cook for 1 min then remove from heat.
- Quickly stir in egg yolks and put mix aside to cool.
- Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
- Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
- Remove from the heat, then add the shredded coconut, butter/marg.
- and vanilla.
- Set aside to cool.
- Meringue: Whip the egg whites until light and fluffy.
- Gradually add the sugar, beating well with each addition until the sugar is dissolved.
- Assembly: Spoon half the coconut cream mix into the pie shell.
- Add the pineapple mixture, then the remaining coconut cream.
- Top with the meringue mix.
- Bake for 15 minutes or until the meringue is golden and cooked.
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