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Pina Colada Squares https://www.metro.ca/userfiles/image/recipes/carres-ananas-cottage-pina-colada-5475.jpg PT25M PT10M PT4H35M
Preheat the oven to 350°F (180°C).In a large bowl, mix Graham cracker crumbs with melted butter and sugar.Press this mixture to the bottom and sides of an 8 in. (20 cm) square pan lined with greased aluminium paper.Bake 10 minutes in an oven. Let cool.In a bowl, soften I envelope of unflavoured gelatine in cold water. Set aside.Heat coconut milk over low heat.Add gelatine while stirring to dissolve thoroughly. Set aside.In the mixer bowl, place cottage cheese and crushed pinapple.Mix until mixture is creamy.Add to the chocolate milk preparation.Pour the filling on the crust and refrigerate 4 hours.
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1 cup (250 mL) Graham cracker crumbs 1/4 cup (60 mL) melted butter 3 Tbsp. (45 mL) sugar 1 envelope of unflavoured gelatine 1/4 cup (60 mL) cold water 3/4 cup (190 mL) coconut milk 1 cup (250 mL) cottage cheese 2% 14 oz (398 mL) crushed pinapple, drained
Pina Colada Squares

Pina Colada Squares

Rate this recipe
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16
squares
0:25
Preparation
0:10
COOKING
4:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    Graham cracker crumbs
  • 1/4 cup
    (60 mL)
    melted butter
  • 3 Tbsp.
    (45 mL)
    sugar
  • 1
    envelope of unflavoured gelatine
  • 1/4 cup
    (60 mL)
    cold water
  • 3/4 cup
    (190 mL)
    coconut milk
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    1.74 - 1.89 L or 650 g OR 4 X 95 - 100 g SELECTED VARIETIES


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  • 1 cup
    (250 mL)
    cottage cheese 2%
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    102 - 144 g, SELECTED VARIETIES


    DAIYA CHEESE STYLE SHREDS, SPREADS, BLOCKS OR SLICES

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    185 - 227 g SELECTED VARIETIES


  • 14 oz
    (398 mL)
    crushed pinapple, drained
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    227 g, PRODUCT OF MEXICO or 600 g


    BLACK MISSION FIGS OR CORED GOLDEN PINEAPPLES

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    $4.99 ea.

    227 g, PRODUCT OF MEXICO or 600 g


    JUMBO PINEAPPLES

    JUMBO PINEAPPLES

    $4.49 ea.

    PRODUCT OF COSTA RICA


Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C).

In a large bowl, mix Graham cracker crumbs with melted butter and sugar.

Press this mixture to the bottom and sides of an 8 in. (20 cm) square pan lined with greased aluminium paper.

Bake 10 minutes in an oven. Let cool.

In a bowl, soften I envelope of unflavoured gelatine in cold water. Set aside.

Heat coconut milk over low heat.

Add gelatine while stirring to dissolve thoroughly. Set aside.

In the mixer bowl, place cottage cheese and crushed pinapple.

Mix until mixture is creamy.

Add to the chocolate milk preparation.

Pour the filling on the crust and refrigerate 4 hours.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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