… a special light and creamy treat
Prep Time
15 minutesBake Time
30-35 min.Yield
16-20 squaresRating
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Loading...| Whole Wheat Base | |
| 1 cup ROGERS Whole Grain Whole Wheat Flour, 250 mL | |
| 1/3 cup brown sugar, 80 mL | |
| 1/2 cup margarine, 125 mL | |
| 1/3 cup walnuts finely chopped, 80 mL | |
| ( you can substitute walnuts with 1/3 cups ROGERS Porridge Oats & Healthy Grains) | |
| Filling | |
| 1 cup well drained crushed pineapple, 398 mL tin | |
| 1 pkg. cream cheese, 8 oz | |
| 1/4 cup sugar, 60 mL | |
| 1 egg lightly beaten, 1 | |
| 2 tbsp. milk, 30 mL | |
| 1 tbsp. lemon juice, 15 mL* | |
| 1 tbsp. grated lemon peel, 15 mL* | |
| 1/2 tsp. vanilla, 2 mL | |
| (Lemon juice and peel from 1/2 of a fresh lemon) |
… a special light and creamy treat
| 1. | Preheat oven 350 F (175 C) Prepare 8” by 8” pan. |
| 2. | -Prepare Base. Combine flour and sugar, (if using oats in the base add at this point). Cut in margarine to produce a coarse crumb. Mix in walnuts if using. |
| 3. | -Set aside 1/3 cup of crumb mixture. Press the rest into a well greased pan. Bake for 15 minutes. |
| 4. | -Spread drained pineapple over baked layer. |
| 5. | -Blend cream cheese and sugar. |
| 6. | -Add egg, milk, lemon juice, lemon peel, and vanilla. Beat well. |
| 7. | -Pour cream cheese mixture over the pineapple layer. |
| 8. | -Sprinkle with reserved crumbs. |
| 9. | -Bake for 30-35 minutes. |
| 10. | -Cool before serving. Store in refrigerator. |
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