Pineapple Bavarian Recipes

Steps:

• Dissolve jelly in HALF required boiling water, leave to cool.
• Add the can of pineapple and all the juice.
• Whip up the milk, as much as you can (best if it has been in the fridge first).
• Fold into the jelly until the milk changes colour.
• Put into the fridge to set.
• It's almost like a soufflé, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.

Steps:

• Add powdered sugar to cream cheese and beat well.
• Fold in cool whip.
• Add drained pineapple and nuts.
• Stir and chill.

Steps:

• Combine reserved pineapple juice with enough water to equal 1/2 cup liquid. Pour into a small saucepan and bring to a boil over high heat.
• Place gelatin in a medium-sized bow.; add pineapple juice mixture. Stir until gelatin is dissolved. Add ginger ale and half of the crushed pineapple, stir until well blended. Add yogurt, whisk until well blended. Pour into 5 individual ramekins. Cover each with plastic wrap; refrigerate until firm.
• Meanwhile, combine remaining half of pineapple with ginger in a small bowl. Cover with plastic wrap and refrigerate.
• Just before serving, beat cream in a small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until still peaks form.
• To serve, top each bavarians with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Steps:

• Heat the pineapple juice. Soften the gelatin in the cold water then stir into the hot pineapple juice. Add sugar, salt and lemon juice, then the crushed pineapple. Cool and stir until the mixture is partially set. Beat the gelatin mixure until foamy. Beat the cream to stiff peaks and fold into the gelatin mixture. Pour into a mold and set. (Marg)