PINEAPPLE PASSION
Banana and pineapple flavors melded together for a taste of the Caribbean. You'll think you're on the beach again!
Provided by K c6462
Categories Smoothies
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Freeze can of pineapple for 4 hours or overnight.
- Remove can from freezer. Rinse can under warm, running water for 2 minute.
- Remove both ends of can, push frozen pineapple onto cutting board. Slice into chunks, transfer to blender.
- Add fruit juice, yogurt, banana (peeled and cut into chunks) and ginger.
- Blend until thick and smooth. Pour into glasses. Garnish with pineapple wedges and mint.
- For a pina colada passion, omit the banana and ginger. Replace the yogurt with 1 pint coconut sorbet, lime juice.
Nutrition Facts : Calories 98, Fat 1.4, SaturatedFat 0.8, Cholesterol 5, Sodium 18.8, Carbohydrate 21.2, Fiber 1.3, Sugar 17.9, Protein 1.9
PINEAPPLE-PASSION FRUIT MARGARITA
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 margarita
Number Of Ingredients 0
Steps:
- Combine 1 1/2 ounces each reposado tequila and pineapple juice, 1 ounce thawed frozen passion fruit puree, 1/2 ounce orange-flavored liqueur (such as Cointreau) and 1/4 ounce each fresh lime juice and light agave syrup in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Garnish with a pineapple wedge.
ROASTED SPICY PINEAPPLE WITH PASSION FRUIT GLAZE
Steps:
- Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating.
PINEAPPLE/PASSIONFRUIT CREAMY DESSERT
This recipe given to me over 30 years ago by a dear lady with whom I worked and is a family favourite. Where the lady got the recipe from is unknown. I had not made it for over 20 years and resurrected it for my family a couple of years ago. The reaction was one of pure delight. We had it for Christmas dinner instead of the more traditional pudding. It can be rather hot at Christmas here in Australia. This dessert keeps well for a couple of days in refrigerator.
Provided by Janettes kitchen
Categories Dessert
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Drain and reserve pineapple juice.
- Heat juice to just on boiling.
- Make jelly with juice and lemon jelly crystals and place in refrigerator.
- Do not allow the jelly to fully set.
- When jelly is ready whip the Carnation milk in large bowl of mixmaster until quite thick.
- Whip jelly in a smaller bowl.
- Combine jelly and Carnation milk.
- Mix in crushed pineapple and passionfruit pulp.
- Soon into tall glasses or into an attractive bowl.
- Refrigerate until fully set.
- Serve topped with whipped cream.
Nutrition Facts : Calories 134.5, Fat 3.8, SaturatedFat 2.3, Cholesterol 14.3, Sodium 57.8, Carbohydrate 22.8, Fiber 1.3, Sugar 14.3, Protein 3.8
VANILLA PAVLOVA WITH PINEAPPLE & PASSION FRUIT
Prep all the elements for these pavlovas and let the kids build them. Pineapple and passion fruit is a great springtime combination, or try berries in the summer
Provided by Paul Ainsworth
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Draw four circles, 8-10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites in a large bowl using an electric whisk until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for 55 mins-1 hr until crisp on the outside and dry underneath. Turn the oven off, leave the door ajar and leave the meringues to cool completely. Can be made a day ahead and kept in an airtight container.
- Whisk the crème fraîche in a bowl with the icing sugar and vanilla extract until thick and pillowy. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve, if you like.
Nutrition Facts : Calories 373 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
BANANA PINEAPPLE PASSION
Have a passion for pineapple and banana? Then this fruity dessert, coated with rich, pudding-y sauce, is right up your alley.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 7 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Add pineapple with liquid to dry pudding mix in medium bowl. Stir 2 min. or until well blended. (Mixture will be thick.)
- Add bananas; mix lightly.
- Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0 g
PINEAPPLE PASSION BUNDT
Impress friends and family with this vibrant pineapple and passionfruit cake, perfect as a mid morning treat or as a centrepiece dessert
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
- Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
- Mix the milk with the passion fruit and set aside for a few mins - the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
- Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
- Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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