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Pineapple rice cake light

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Ingredients for 1 servings:

  • 300 g ladyfingers
  • 260 g margarine (semi-skimmed)
  • 400 g pineapple, pieces
  • 1,000 g low-fat yogurt
  • 4 tbsp sugar
  • 600 g rice pudding, cooked
  • 4 tbsp vanilla sugar
  • 4 tsp lemon juice
  • 6 sheets of white gelatin
  • Sweetener, a few drops
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

WW

Crumble the sponge fingers. Melt the margarine, mix it well with the crumbs, and press it into a greased springform pan. Mix the pineapple chunks with the yogurt, sugar, rice pudding, sweetener, vanilla sugar, and lemon juice. Soak the gelatin in plenty of cold water for about 10 minutes, squeeze it out, dissolve it while heating, and stir it into the yogurt and rice pudding mixture. Then refrigerate the mixture for about 30 minutes until it begins to set. Spread the filling over the base, smooth it down, and refrigerate for about 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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