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Aquafaba (chickpea liquid) is whipped up into light, crisp meringues with a hint of rose water in this recipe for an egg-free, fat-free vegan treat.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.
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A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.
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Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!
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Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar.
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This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.
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In this rendition, pineapple gets a boost from brown sugar, while vinegar and soy sauce team up for the tangy aspect. Green peppers, celery, and water chestnuts join chicken in this easy one-skillet dish.
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These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.