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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain pineapple and reserve juice. | 2. Whip cream with icing sugar and vanilla essence until firm peaks form. | 3. Fold yoghurt into cream - it should be a stiff, thick cream. | 4. Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container. | 5. Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well. | 6. Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice). | 7. Add another biscuit layer over the pineapple and soak with the remaining pineapple juice. | 8. Cover with the remaining cream and smooth the layer well. | 9. Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings. | 10. Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight. | 11. Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
greek yogurt	500	g	strained fat	295.0	18.0	50.95	1.95
pineapple ring	2			-	-	-	-
ladyfinger	2			-	-	-	-
non dairy whipping cream	500	ml		-	-	-	-
icing sugar	4	tablespoons		-	-	-	-
vanilla essence	1	teaspoon		-	-	-	-
glace cherry	10 -15			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.