The bigger pineapples were more yellow in color than their smaller cousins so , I presumed it to be ripe. But when we cut up a few, they were still sour and needed sugar or some salt to spice them up.
The kids ate the small ones as is and also used some to make their own juice concoctions. Since there were still a lot that we could use, they asked if I could make them a cheesepie with the remaining slices.
Here is what we created -a very tropical dessert.
Pineapple Macadamia CheesePie
Serves 6.
Macadamia Nut Crust
12 ounces (335 gms) cream cheese
1 can (8 ounces/225 g) crushed pineapple in juice
1 egg
¾ cup (187ml) plain yogurt
½ cup (125 ml) sugar
1 tsp (5 ml) vanilla
Preheat oven to 350 degrees Fahrenheit. Prepare macadamia nut crust.
Cut cream cheese on cutting board lengthwise into 1/2/ inch slices,. Then cut crosswise into ½ inch pieces. Let stand at room temperature until softened.
Drain pineapple, pressing out excess juice with back of spoon. Reserve 2 T. pineapple. Spread remaining pineapple over prepared crust.
Combine cream cheese, egg, yogurt, sugar and vanilla in medium bowl, blend thoroughtly.
Pour cream cheese mixture over pineapple in crust.
Bake for 20 minutes or until just set. Cool completely on wire rack . Refrigerate at least 2 hours.
Before serving garnish with reserved 2 T. pineapple and additional macadamia nuts.
Macadamia Nut Crust
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