Pineapple Cream Loaf
Yield
8 servingsPrep
30 minCook
0 minReady
150 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 8 ¾ | ounces |
pineapple
crushed, drained |
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| 2 | large |
eggs
separated |
|
| 1 | pint |
sour cream
|
*
|
| ½ | teaspoon |
lemon extract
|
*
|
| 24 | each |
lady fingers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 252.9 | ml/g |
pineapple
crushed, drained |
|
| 355 | ml |
powdered sugar
sifted |
|
| 2 | large |
eggs
separated |
|
| 473 | ml |
sour cream
|
*
|
| 2.5 | ml |
lemon extract
|
*
|
| 24 | each |
lady fingers
|
*
|
Directions
Cream the butter and sugar together until fluffy.
Beat egg yolks well and add one at a time, stirring after each addition.
Stir in the extract and pineapple.
Beat egg whites until stiff and fold into mixture along with the sour cream.
Line loaf pan or springform pan with lady fingers.
Place them around sides of pan as well as the bottom.
Mound in ½ of the pineapple mixture.
Top with more lady fingers and pile in the rest of the pineapple mixture chill well before serving.
Good for make ahead dessert, it will keep two or three days in refrigerator.
