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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

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16
morceaux
0:25
Preparation
0:10
COOKING
4:35
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    graham cracker crumbs
  • 1/4 cup
    (60 mL)
    melted butter
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    227 g, SELECTED VARIETIES


  • 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%
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    SARTORI BELLA VITANO CHEESE

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    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

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    DELI CUT, 2.86/100 g


  • 14 oz
    (398 mL)
    crushed pinapple, drained
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    PRODUCT OF COSTA RICA LEMONS 2 LB PRODUCT OF ARGENTINA SOUTH AFRICA THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G, PRODUCT OF CANADA OR U.S.A. SELECTED VARIETIES


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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