Tuesday, September 6, 2011

Mom's Royal Pineapple Dessert

Ahhh...our second Temptation Tuesday gets underway with a riff on an old recipe from my Mother's recipe box.  Growing up, this was one of my favorite desserts.  The original recipe serves 8 in an 8x8-inch dish.  Realistically though, when she made this for dinner for the three of us, it would be totally gone by the next day.

Part of the charm of having this is that each of us would sneak into the kitchen, grab a spoon, get into the refrigerator and dip into the pan until eventually it was simply gone - a spoonful at a time.

This was most likely a recipe from Kraft as it calls for Dream Whip.  I've reworked this to include some ingredients that we, as single cooks, can keep on hand and that no longer includes Dream Whip.  Substituting a can of whipped cream solves that issue and rather than the purchase of a can of pineapple, I've subbed for some easy to store pineapple snack cups.  There is still a bit of egg in this, I tried without it and the texture isn't the same, so suck it up and use some EggBeater in here.  Obviously my family survived all these years eating the raw egg, I think we can too.

It doesn't look like much in the glass, but I ask you to give it a try.  This is simple to make and easy to eat.  Needless to say it's far too dangerous to make a full recipe of this on my own or I'd be eating the entire batch in one sitting.  Technically put that way, perhaps that IS a dessert for one, but in deference to the calorie count, I've scaled it down a bit.  Grab a pretty wine glass to serve this in and head to the pantry for your snack cups - today we're having dessert!

ROYAL PINEAPPLE DESSERT
Make sure you leave this to set in the fridge for a couple of hours.  This allows the egg/sugar mixture to seep into the crumbs and pull it all together.

2 whole graham crackers, crushed into fine crumbs
1/2 tablespoon melted butter
2 tablespoons confectioner's sugar
1 tablespoon egg substitute
1/2 pineapple snack cup, drained well (2 ounces)
2 teaspoons chopped toasted walnuts
canned whipped cream

Combine the melted butter and the graham crackers to incorporated the butter throughout the crumbs.  Sprinkle all but 1 teaspoon into the bottom of your dessert dish.

Mix together the egg substitute and confectioner's sugar until well blended.  Pour on top of the graham cracker base. 

Layer the pineapple and a layer of whipped cream over the egg mixture.  Sprinkle with nuts and the remaining crumbs.  Chill at least two hours before serving. 

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