Pineapple Breeze Torte Recipes

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PINEAPPLE BREEZE



Pineapple Breeze image

Provided by Geoffrey Zakarian

Categories     beverage

Time 25m

Yield 1 drink

Number Of Ingredients 6

2 1/2 ounces fresh pineapple juice
2 ounces light rum, such as Bacardi Light
1/4 ounce fresh lime juice, plus 1 lime wedge, for serving
1/4 ounce Demerara Sugar Simple Syrup, recipe follows
2 sprigs fresh rosemary
1/2 cup demerara sugar

Steps:

  • Put the pineapple juice, rum, lime juice, Demerara Sugar Simple Syrup and 1 sprig rosemary in a mixing tin and lightly muddle the rosemary. Add ice, shake vigorously and strain into a glass over fresh ice. Garnish with the remaining rosemary sprig and a lime wedge.
  • Combine the sugar and 1/2 cup water in a pot over medium-high heat and bring to a boil. Lower the heat to medium and simmer until the sugar dissolves. Let cool completely.

PINEAPPLE BREEZE TORTE



Pineapple Breeze Torte image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

FLUFFY PINEAPPLE TORTE



Fluffy Pineapple Torte image

This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, divided

Steps:

  • In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 205mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

PINEAPPLE BREEZE



Pineapple Breeze image

A summer drink with Malibu® Rum, Sprite®, pineapple juice, and o.j.

Provided by Heather

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 ½ cups ice cubes
2 (1.5 fluid ounce) jiggers coconut-flavored rum (such as Malibu®)
½ (12 ounce) can lemon-lime soda (such as Sprite®)
2 fluid ounces pineapple juice, or to taste
2 fluid ounces orange juice, or to taste

Steps:

  • Place the ice into a 16-ounce glass. Pour in the rum, lemon-lime soda, pineapple juice, and orange juice. Stir and serve.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 49.5 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 46.1 mg, Sugar 11.5 g

PINEAPPLE TORTE



Pineapple Torte image

Make and share this Pineapple Torte recipe from Food.com.

Provided by Crabbycakes

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 18

1/2 cup reserved pineapple juice (see filliing below)
1 box white cake mix
3 eggs
1/4 cup vegetable oil
3/4 cup milk
1 cup sugar
4 tablespoons flour
1 (20 ounce) can crushed pineapple with juice (reserve 1/2 cup and set aside)
2 eggs, beaten
2 tablespoons fresh lemon juice
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla
1 1/2 cups sugar
5 tablespoons water
2 egg whites
1 tablespoon light corn syrup
1 pinch salt
1 teaspoon vanilla

Steps:

  • Preheat oven to 350F.
  • In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
  • Beat with mixer on low speed, then on medium speed for 3 minutes.
  • Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
  • Cool cakes and cut each layer in half.
  • Filling: Combine sugar and flour and place in medium saucepan.
  • Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
  • Remove from heat and let cool.
  • 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
  • Remove from heat and add vanilla.
  • Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
  • Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
  • Place third layer on top and fill with remaining pineapple filling.
  • Top fourth layer and frost cake top and sides with remaining frosting.

Nutrition Facts : Calories 5883.8, Fat 155.8, SaturatedFat 35, Cholesterol 1113.7, Sodium 4290.4, Carbohydrate 1069, Fiber 10.5, Sugar 889.7, Protein 74.5

PINEAPPLE CHEESE TORTE



Pineapple Cheese Torte image

Make and share this Pineapple Cheese Torte recipe from Food.com.

Provided by Jamie Lynne

Categories     Pineapple

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 1/4 cups confectioners' sugar
1/4 cup finely chopped almonds
1/3 cup butter or 1/3 cup margarine, softened
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup pineapple juice
1/4 cup all-purpose flour
1/4 cup sugar
1 (20 ounce) can crushed pineapple, juice drained and reserved
1/2 cup whipping cream
strawberry

Steps:

  • CRUST:.
  • Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
  • Bake at 350 degrees for 20 minutes.
  • FILLING:.
  • Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
  • Stir in 2/3 cup juice.
  • Pour filling over hot crust.
  • Bake at 350 degrees for 20 minutes or until center is set.
  • Cool.
  • TOPPING:.
  • Combine flour and sugar in a saucepan.
  • Stir in 1 cup reserved pineapple juice.
  • Bring to a boil, stirring constantly.
  • Boil and stir 1 minute.
  • Remove from heat, fold in pineapple.
  • Cool.
  • Whip cream until stiff peaks form.
  • Fold into topping.
  • Spread carefully over dessert.
  • Refrigerate 6 hours or overnight.
  • Garnish with strawberries.

Nutrition Facts : Calories 420.8, Fat 24.5, SaturatedFat 14.2, Cholesterol 104, Sodium 174.5, Carbohydrate 46, Fiber 1.1, Sugar 33.3, Protein 6.4

PINEAPPLE SPONGE TORTE



Pineapple Sponge Torte image

Provided by Moria Hodgson

Categories     project, dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

4 ounces (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 whole egg
3 egg yolks
2 tablespoons dark rum
1 1/4 cups unbleached flour
1 teaspoon baking powder
Pinch salt
1 pineapple (2 to 2 1/2 pounds)

Steps:

  • Preheat oven to 350 degrees.
  • Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
  • Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
  • Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
  • Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
  • Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ''eyes.'' Slice the pineapple in quarter-inch pieces.
  • Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 95 milligrams, Sugar 25 grams, TransFat 0 grams

PINEAPPLE MERINGUE TART



Pineapple Meringue Tart image

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

Provided by Irishike46

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 cups all-purpose flour
1 cup unsalted butter, softened
3 tablespoons white sugar
1 ¼ cups white sugar
1 cup crushed pineapple in juice
2 tablespoons cornstarch
1 tablespoon water
4 egg whites

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
  • Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
  • While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
  • While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
  • Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g

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