Pineapple Yoghurt Ladyfinger Dessert Recipes

PINEAPPLE-YOGHURT LADYFINGER DESSERT

Steps:

• Drain pineapple and reserve juice.
• Whip cream with icing sugar and vanilla essence until firm peaks form.
• Fold yoghurt into cream - it should be a stiff, thick cream.
• Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
• Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
• Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
• Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
• Cover with the remaining cream and smooth the layer well.
• Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
• Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
• Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.

PINEAPPLE YOGURT DESSERT

Steps:

• Mix yogurt and pudding mix.
• Add pineapple.
• Refrigerate for at least ½ hour.

LADY FINGER DELIGHT

Steps:

• Mix softened cream cheese, powdered sugar together, start with just one cup of powder sugar and add more if needed, add the juice of the crushed pineapple and about 1 tablespoon of the pineapple, mix well and set aside.
• Mix pudding as package directs in separate bowl and set aside.
• Take 2 lady fingers at a time and spread the middle of one with about 1/2 teaspoon or more of cream cheese mixture and top with second lady finger, continue this till all the lady fingers are used.
• In a loaf pan or square dish put 1/3 of the pudding.
• Top with 8 of the lady fingers. spoon more of the cream cheese mixture on top and sprinkle 1/2 the crushed pineapple.
• Spoon 1/3 pudding on top and repeat with the lady fingers, cream mixture and pineapple.
• Put remaining 1/3 pudding on and top with remaining lady fingers.
• My husband said this was wonderful but bananas would make it better so instead of just pineapple try adding some bananas when you put on the pineapple.
• Oh, refrigerate 1 hour before serving and any leftover. Really good. enjoy!

PINEAPPLE LADYFINGER DELIGHT

Steps:

• Line the sides an attractive glass bowl or an 8" or 9" spring form pan with ladyfingers. If there are any remaining, put on the bottom.
• Skip this step if using a pie crust.
• Beat confectioners sugar into softened cream cheese until fluffy.
• Beat whipped topping into this mixture, reserve 2/3 C at this point if you plan to decorate the top.
• Fold in pineapple pie filling.
• Pour into prepared pan.
• If decorating use star tip or put dollops of topping on with a spoon.
• Add a single layer of cherry pie filling in the center of the dessert.
• Chill at least four to six hours or over night.

PINEAPPLE BREEZE TORTE

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.