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How to make pineapple sunshine cake ? I can cook with these simple steps.
This is a fantastic dessert recipe that is very low fat (no butter!) but tastes like cheesecake. This Pineapple Sunshine Cake recipe was given to me by my fabulous mother-in-law. I think she got it out of some really old Women’s Weekly mag, or something similar. I made a lot of alterations and it should be known this recipe is really versatile (or maybe forgiving is a better word) – you can use whatever sort of low-fat dairy products you happen to have. I’ve made it three times, and I think next time I will try a berry version instead of the pineapple & passionfruit. I’ll keep you posted.
The base is made from milk arrowroot biscuits mixed with a little bit of pineapple juice. No butter. You might be amazed to find out that you can make a biscuit base for a pie with no butter! In all honesty it maybe holds together slightly less well than one made with butter… but I doubt a taste-tester would be able to tell. The American equivalent of milk arrowroot biscuits is graham crackers, I guess. They are not really the same thing at all, but as far as I am aware they are the closest substitute for each other.
Recipe For Pineapple Sunshine Cake
You also need about 1 1/2 cups (around 400g) total of any combination of lowfat dairy products. Serious. Choose from lowfat plain (natural) yogurt, extra light ricotta, or lowfat cottage cheese. Then you also need a cup of evaporated skim milk, some brown sugar and some fruit. I used cans this time but fresh is obviously better. Either works.
Pineapple or Other Fruit Juice
Crush about 18 arrowroot biscuits in a food processor or in a plastic bag using a rolling pin. Mix in about 1/4 c of pineapple or other fruit juice, and press into a pie dish:
I know, right? It’s unbelievable that this works, but it totally does. Maybe I am the only one astonished… does everyone else already know you can make a perfectly awesome biscuit base without butter? Put that in the fridge while you mix up the filling:
In another bowl, throw in say a 1/2 cup each of lowfat cottage cheese, extra light ricotta and nonfat plain (natural) yogurt. Add a cup of evaporated skim milk, 1/3 cup brown sugar and 1 t vanilla, and whiz it all together with a stick blender.
Stir in some crushed pineapple and passionfruit pulp.
Then mix 1/4 c boiled water with a 10 g sachet of gelatine. Stir for a couple of minutes until it’s all dissolved; then pour into the dairy mixture and stir through.
Pour into your chilled base & refrigerate until set – a few hours.
If the filling doesn’t all fit into your pie dish, just pour it into one or more little bowls – it turns out really yummy (and even lighter) without the base!
Pineapple Sunshine Cake
- 18 milk arrowroot biscuits
- 1/4 c pineapple juice
- 125 g lowfat cottage cheese
- 125 g nonfat natural yogurt
- 125 g extra light ricotta
- 1 c evaporated skim milk
- 1/3 c brown sugar
- 1 t vanilla essence
- 3/4 c crushed pineapple (canned or fresh)
- 1/4 c passionfruit pulp
- 1/4 c boiled water
- 10 g gelatine
- Crush biscuits in food processor or plastic bag & rolling pin. Add juice & mix well.
- Press into a large pie dish & refrigerate.
- Mix dairy products, brown sugar, and vanilla in a bowl and blend to combine.
- Stir in pineapple & passionfruit.
- Dissolve gelatine in boiled water, then stir through the dairy/fruit mixture.
- Pour into pie base and refrigerate until set, about 2 hours.