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Pineapple Breeze Torte

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
  • Total Time
    Prep: 25 min. + chilling Cook: 5 min. + cooling
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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
1 slice: 243 calories, 7g fat (5g saturated fat), 87mg cholesterol, 156mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

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