How To make Lowcal Pineapple Cheese Pie
1 lb Lowfat cottage cheese
2 Egg whites
1 ts Lemon juice
6 pk Sweet 'n Low. sweetener
1 ts Vanilla
1/4 c Pineapple juice
1 pk Gelatin powder, unsweetened
3/4 c Crushed pineapple in juice
Drained Cinnamon 1/4 c Wheat germ -- or crushed
Cereal Blend cheese, egg whites, Sweet and Low, lemon juice and vanilla in food processor. Dissolve geletin in pineapple juice, Blend into cheese mixture. Stir in pineapple and cinnamon. Spray 9" pie plate with Pam. Sprinkler wheat germ over. Pour in cheese mixture, Bake 30 min. at 350. Let cool before cutting,
How To make Lowcal Pineapple Cheese Pie's Videos
Blueberry creamcheese pie - Pineapple Top Hawaii
Day 23 of 24 days of desserts!
.
.
Blueberry creamcheese pie! Its childhood memory when I see this dessert, every family gather long there’s atleast one of these pies, so incredibly simple but so delicious! Creamcheese, cool whip, crust and topping how easy! See how I whip this up in seconds! #pineappletophawaii #hawaii #hawaiieats #food #desserts #blueberry #creamcheese #pie #easy #ono
Hawaiian Cheesecake Bites Recipe - Decadent Mini Cheesecakes With Pineapple On A Pecan Crust
This recipe is for the amazing Hawaiian Cheesecake - a decadent mini cheesecakes with pineapple on a pecan crust and topped with sweetened coconut flakes-. Incredibly delicious!!
this isn’t just any old plain cheesecake. This cheesecake has chunks of pineapple on a pecan crust and topped with flaked coconut.
Below you will find the ingredients of decadent dessert, but to see the full printable recipe click on the link at the top of the description:
ingredients
For Crust
1 cup all-purpose flour
1 cup pecans or walnuts
¾ cup sugar
½ cup butter, melted
For Cheesecake
16 oz cream cheese
4 tbsp sugar
4 tbsp milk
2 eggs
2 tsp vanilla
16 oz crushed pineapple, drained
1 cup flaked coconut, sweetened
Dole Pineapple Lump Cheesecake
Pineapple Lump Cheesecake
Pineapple Cheese Pie: A disaster or a winner? This recipe is surprising!
Thank you so much for staying with us! If you want to continue to see these kooky videos subscribe to our channel!
If you too want to dirty 800 bowls, here is the recipe!
Pineapple Cheese Pie
Low Calory Cookbook by Bernard Koten 1951
Filling:
1 Tb powdered gelatin (equal to one package powdered gelatin)
2 Tb cold water
1 medium can water- packed pineapple ( I used 10 oz of crushed pineapple)
1/2 lb of farmer's cheese ( I used 1/2 lb of strained cottage cheese)
1 egg
1/2 tsp salt
1/2 cup skimmed milk
50-60 tiny grains saccharin crystals ( I used 1/2 cup of sugar split between the two layer parts)
1/2 tsp. vanilla extract
Pie Dough:
3/4 cup powdered skimmed milk
1 egg
1 pinch salt
5 tiny grains saccharin crystals (this should be 1-2 tsp- I used 1-2 Tb...oh well!)
1 Tb skimmed milk
Directions- written as they appear in the book. My changes are in parenthesis
Crush the pineapple (I bought crushed pineapple) Add 20 grains of saccharin crystals ( I added 1/4 cup of sugar) Heat in a double boiler. While heating, add the gelatin softened in the 2 tablespoons of cold water. Mix well and cook to boiling point, stirring occasionally. (Mine never boiled- the water underneath did but I don't believe I had a tight enough bowl on top)
Remove and cool. Run the farmer's cheese through a food mill and blend with the yolk of 1 egg. ( I used a blender) Add the milk, vanilla, 30 - 40 grains of saccharin ( I used 1/4 cup of sugar), salt and blend well. Beat the white of one egg stiff. fold into the cheese mixture and blend. Make the pie dough by breaking an egg into the powdered milk, adding the dry ingredients and mixing thoroughly until it is smooth;. Now add the tablespoon of skimmed milk and blend. Spread dough immediately over the entire surface of a 9-inch pie plate with cutter. It is most important that the dough be spread just as soon as it is mixed or it will harden. Pour the pineapple mixture into the pie shell and over it spread the cheese blend with a spatula. Bake in a hot oven 400 degrees 10-15 minutes . Reduce the heat to 325-350 degrees and bake for another 50 minutes. Serve cold. Keeps well in refrigerator.
Hope you enjoy!
Julie
Pineapple Pie | Polynesian style
This dessert is a favourite of mine growing up in the islands. My grandma was the one who would always make pineapple pies and it was always a pleasure to indulge in the sweetness of this dessert, with of course a cup of tea to sip it all down. Fast Forward time and I am now able to make the so called pineapple pie, but cleaning up afterwards is more of a trouble, but definitely worth it. Hope you all enjoyed! Malo
Ingredients:
CRUST
2 cups of flour
2 1/2 teaspoon of baking powder
1/2 cup butter
1/2 cup of milk
3/4 cup sugar
3 egg yolk
CUSTARD FILLING
1/2 cup of custard
2 1/2 cup of milk
1 can crushed pineapple
1/2 cup of sugar
MERINGUE TOPPING
3 egg whites
1 teaspoon white vinegar
2 teaspoon vanilla extract
1/4 cup of sugar
Top it off with slices of peaches and peanuts [optional]
Follow me:
____________________________________
Instagram:
Facebook:
____________________________________
Music by:
PASTRY SHOP CHEESE SLICES or PINEAPPLE CHEESECAKE
This recipe comes from Pillsbury’s “Bake-Off Cook Book From the 18th Annual Bake-Off” (held in 1967). It was one of the 100 finalists selected to compete in hopes of winning one of the grand prizes for that year.
PASTRY SHOP CHEESE SLICES
Filling -Pineapple Layer
3 tablespoons sugar
2 tablespoons flour
1/8 teaspoon salt
13 1/2 oz. can crushed pineapple, undrained
In a small microwave-safe dish, combine 3T sugar, 2 T flour, salt and pineapple. Microwave 4 mins, stirring constantly, until thickened. Remove from heat; set aside to cool.
Filling - Cheese Layer
2 eggs
1 teaspoon vanilla
¾ c. sugar
2 c. small curd cottage cheese
8 oz. pkg. softened cream cheese
1/2 c. flaked coconut
2 tablespoons flour
Beat eggs, vanilla and ¾ c sugar at high speed until thickened. Add cream cheese, cottage cheese, coconut and 2 T flour. Beat until well blended. Set aside.
Dough
1 pkg. active dry yeast
1/4 c. warm water (100 degrees F)
1 tablespoon sugar
1/2 c. butter
2 c. flour
1 egg
1/2 teaspoon vanilla
Combine yeast and water; let stand until bubbly, 3 to 5 minutes. Combine butter, sugar and flour in large mixing bowl until mixture is the size of small peas. Add yeast mixture, egg and vanilla extract. Mix on low speed until dough forms. Knead on lightly floured surface until smooth.
Roll out two-thirds of dough to a 14 x 10 inch rectangle and remaining 1/3 of dough to a 12 x 8 inch rectangle. Place large rectangle in bottom of 12 x 8 inch pan, pulling dough up sides. Spread dough with cooled pineapple filling mixture. Top with cheese filling mixture, spreading carefully to cover. Place small rectangle over filling. Fold bottom crust top to seal edges. Flute edges. Cover; let rise in warm place until light, about 1 hour.
Bake, uncovered, at 375°F for 30 to 35 minutes until golden brown.
Cool the cake to room temperature, cover and store in refrigerator.
Serves: 10 to 12.
Optional: While warm, spread with glaze.
GLAZE:
2 tablespoons milk
1/2 teaspoon vanilla extract
1 c. confectioners sugar
Combine ingredients and blend until smooth. Drizzle over warm cake.