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Pineapple Breeze Torte




Source of Recipe


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Pineapple Breeze Torte

Taste of Home
Exchanges & WW Points
Yield: 12 servings.
Prep: 35 min. + chilling

This lovely, torte from Barbara Joyner of Franklin, Virginia features lady fingers, a creamy filling and a crushed pineapple topping that would be great for the holidays. “It's a special treat for my large family, and a must at Christmas and Easter,” she relates.

Ingredients:
1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 packages (3 ounces each) ladyfingers, split

TOPPING:
1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained

Directions:
In a large bowl, beat the cream cheeses, sugar and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edge of an ungreased 9-in. springform pan. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and refrigerate.

In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature; gently spread over torte. Cover and refrigerate for at least 4 hours or until set. Remove sides of pan.

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