Pineapple Dessert Recipe
Diabetic Friendly Recipe
Pineapple Dessert with unsweetened, crushed pineapples with optional pecans baked below a tasty cake spiced with cinnamon, nutmeg and ginger. Invert onto plate for a pretty presentation.
1 can(14 ounces) unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
6 packets sweetener (such as Steviva)
1 teaspoon cornstarch
4 tablespoons butter or margarine, at room temperature
12 packets sweetener
1 cup cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk
In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast. Set flour mixture aside.
In a medium saucepan heat and stir the milk, the 1/4-cup sugar, butter, and salt just until warm (120 to 130-degrees) and butter almost melts. Add milk mixture to flour mixture. Separate one of the eggs (reserve and chill egg white add two of the whole eggs and the egg yolk to the milk-flour mixture. Beat with an electric mixer on low to medium speed 30 seconds, scraping side of the bowl. Beat on high speed three minutes. Using a wooden spoon, stir in lemon peel and as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (six to eight minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double (1 to 1-1/2 hours).