Pineapple Torte

Recipe submitted by Sohani Welcher, Nurse Practitioner, Norma Jean Martel, RN, BScN, CNeph©, Janet Campbell, RN, QE II Health Sciences Centre, Nova Scotia, reprinted with the permission from Genzyme Canada Inc.

Pineapple Torte

Preheat Oven to 350°F. Combine margarine, sugar and flour. Spread in 9″ x 9″ deep pan. Bake 30–35 minutes. Meanwhile, […]


For the Crust

  • ½ cup unsalted butter or margarine
  • 1 tablespoon sugar
  • ½ cup + 2 tablespoons flour

For the Filling

  • 1 cup crushed pineapple
  • 2 egg whites
  • 3⁄4 cup white sugar
  • 1½ tablespoons cornstarch


  1. Preheat Oven to 350°F.
  2. Combine margarine, sugar and flour. Spread in 9″ x 9″ deep pan.
  3. Bake 30–35 minutes.
  4. Meanwhile, beat egg whites until stiff.
  5. Combine pineapple and sugar (reserve a little of the juice to mix with cornstarch to form a paste) in a saucepan and place on low heat.
  6. Let mixture slowly come to a boil, add corn starch paste and boil for 3 minutes.
  7. Remove from heat and fold in egg whites.
  8. Pour filling over the baked torte and return to oven for 15–20 minutes.


Nutrient Analysis

Calories: 264 KCal

Protein: 3 g

Carbohydrates: 24 g

Total Fat: 16 g

Sodium: 20 mg

Phosphorus: 23 mg

Potassium: 77 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8 slices

Serving size: 1 slice

Renal and Diabetic Exchanges

1 1/2 starch

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