⚠️ Our Portuguese Recipes group on Facebook, was hacked on Wednesday (July 12th) in the morning.

I’m Ed Costa, the original admin of the recipes group there, and I had been sharing recipes there daily since 2017. Unfortunately, I was removed and banned by the hacker, who is using a fake name — Mark Price — and is the one currently posting in the group.

If you're still a member of that group, please take a moment to notice that I'm no longer there and that all the recipes I had shared are now gone.

Please leave the group immediately, staying there puts you at risk of being scammed or worse.

I’ve reported this issue to Facebook several times, but so far, they haven’t responded or taken any action.

To keep our community going, I’ve created a brand-new Portuguese Recipes page on Facebook. If you'd like to keep receiving daily recipes and support what we’ve built over the years, please “Like” or “Follow” our new Facebook Recipes Page by clicking here.

Thank you to everyone who has supported and followed our recipes on Facebook since 2015. I truly appreciate you and hope you’ll continue with us on this new page.

God bless,
Ed

Posted on Thursday, May 16, 2019 in Dessert Recipes

Yogurt and Pineapple Dessert Recipe

3 of 5 / with 10 ratings

Views: 23163

This yogurt and pineapple dessert recipe (sobremesa de iogurte e ananás), is easy to prepare and but it does take a little time and it's worth it.

Preparation time	20 min
Cooking Time	n/a
Ready In	3 h 20 min
Level of Difficulty	Easy
Servings	6

Ingredients

1 cup of Maria biscuits, grinded1/2 cup of butter, melted1 and 1/4 lbs of Philadelphia or other cream cheese3/4 cup of vanilla yogurt6 sheets of gelatin1/2 cup of sugar1 can of pineapple (about 260 gr), drained Get Portuguese ingredients

Preparation

Grind the Maria biscuits.
Melt the butter, add it to the grinded biscuits and mix until you get a paste.
Add the paste to a removable bottom pie pan and press firmly.
Drain the pineapple and save the juice, keep a few slices of the pineapple and cut the rest into very small pieces.
Now mix the Philadelphia (or other cream cheese), the vanilla yogurt, and the pineapple chunks.
Soak the gelatin sheets in cold water and drain.
Heat 3/4 cup of the pineapple juice with the sugar and the soaked gelatin sheets to dissolve it, then mix it with the cream cheese mix.
Add everything on top of the biscuit base in the pan.
Refrigerate for 3 hours and serve it decorated with the rest of the pineapple slices.

Recipe & Photo Credit: receitasdeportugal.com

PR

Member since 10 Years ago

Location: n/a

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