THE DAIRY KITCHEN
Pineapple and Lime Slice
By THE DAIRY KITCHEN
Serves
16
Difficulty
Easy
Preparation
30 MINS
Cooking
25 MINS
This recipe is a great lunchbox treat for kids. It will freeze well un-iced and can be served with or without the icing. Add some blueberries to the mix for a colourful change.
Ingredients
1 cup self-raising flour1/4 cup custard powder
1/2 cup caster sugar
2 tablespoons vegetable oil
2 eggs, lightly beaten
1 cup reduced fat vanilla yoghurt
finely grated zest of 1 lime
440g pineapple pieces in natural juice, drained
200g spreadable reduced fat cream cheese
2 tablespoons desiccated coconut
1 lime, for decorating
Handy Tips
This recipe is a great lunchbox treat for kids. It will freeze well un-iced and can be served with or without the icing.
Add some blueberries to the mix for a colourful change.
Method
- Sift flour and custard powder into a large bowl and stir in sugar.
- Whisk oil, eggs, yoghurt and lime rind together and fold into the dry ingredients, taking care not to overmix.
- Spread half the mixture over the base of a baking paper lined 15cm x25cm lined pan. Spread drained pineapple over the batter then dollop remaining batter over the top, spreading to roughly cover.
- Bake at 180C for 25 minutes or until golden and cooked through. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.
- Spread cream cheese over the cooled slice and sprinkle with coconut and grate over a sprinkling of lime rind for colour. Slice into 16 squares and refrigerate until required.
