Best Moms Pineapple Bavarian Recipes

PINEAPPLE BAVARIAN

Steps:

• Dissolve jelly in HALF required boiling water, leave to cool.
• Add the can of pineapple and all the juice.
• Whip up the milk, as much as you can (best if it has been in the fridge first).
• Fold into the jelly until the milk changes colour.
• Put into the fridge to set.
• It's almost like a soufflé, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.

MOM'S PINEAPPLE BAVARIAN

Steps:

• Add powdered sugar to cream cheese and beat well.
• Fold in cool whip.
• Add drained pineapple and nuts.
• Stir and chill.

MOM'S PINEAPPLE-ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
• Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.