Yogurt and Pineapple Dessert Recipe
Ingredients
Directions
- 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.
Adapted from a Recipe by: Receitas de Portugal
Frequently Asked Questions
Can I substitute Maria biscuits with another type of cookie?
Yes, you can substitute Maria biscuits with other similar cookies like digestive biscuits, graham crackers, or even Oreo cookies for a different flavor. Just make sure to adjust the sweetness if the substitute is sweeter than Maria biscuits.
How should I store the yogurt and pineapple dessert?
The dessert should be stored in an airtight container in the refrigerator. It will keep well for up to 3-4 days, but it's best enjoyed within the first couple of days for optimal texture and flavor.
What can I do if the gelatin doesn’t dissolve properly?
If the gelatin doesn't dissolve, make sure it's fully soaked in cold water first, then gently heat the pineapple juice and sugar mixture over low heat. Stir well until the gelatin is completely dissolved before combining it with the cream cheese mixture.
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