How many ounces in a small can of crushed pineapple

Questions: How many US cups of crushed pineapple in 8 ounces? How much are 8 ounces of crushed pineapple in cups?

The answer is: 8 ounces of crushed pineapple is equivalent to 1.01 ( ~ 1) US cups(*)

'Weight' to Volume Converter

Ounces of crushed pineapple to US cups Chart

Note: some values may be rounded.

FAQs on crushed pineapple volume to weight conversion

8 ounces of crushed pineapple equals how many US cups?

8 ounces of crushed pineapple is equivalent 1.01 ( ~ 1) US cups.

How much is 1.01 US cups of crushed pineapple in ounces?

1.01 US cups of crushed pineapple equals 8 ( ~ 8) ounces.

Notes on ingredient measurements

It is a bit tricky to get an accurate food conversion since its characteristics change according to humidity, temperature, or how well packed the ingredient is. Ingredients that contain the terms sliced, minced, diced, crushed, chopped add uncertainties to the measurements. A good practice is to measure ingredients by weight, not by volume so that the error is decreased.

Disclaimer

While every effort is made to ensure the accuracy of the information provided on this website, neither this website nor its authors are responsible for any errors or omissions. Therefore, the contents of this site are not suitable for any use involving risk to health, finances or property.

OK, here's the deal with soft tofu, (if your inspiration for using it is to cut down on saturated fat in recipes). You can use it to create any creamy type application, but bear in mind that tofu will not carry and enhance the flavor components the way cream will. So to compensate, tofu dips, desserts and sauces have to be "spiced up" more than maybe you would do usually. Frankly, this is not a problem for me, I usually love the "spicier" versions of things anyway. Besides being lower in saturated fat than animal based products, whole soy products have a lot of phytoestrogens in them, which have many health benefits in addition to being lower in fat. Also bear in mind that although it is lower in saturated fat, tofu is not extra low in overall fat, or low calorie, so use in moderation like all things. And of course some folks are allergic to soy so can't get any benefits. Some of the allergies can be attributed to the genetic modification (to include herbicide resistence), that is becomeing ubiquitous with soy, so seek out organic, non-gmo soy sources. I couldn't find my tofu chocolate pie recipe. I eat desserts so sparingly that this would not be the kind of thing I would make very often, unless I was going to some kind of party. Otherwise it would languish and get soggy in my fridge, and hog scarce space. However, while trying to find the recipe, I Googled soft tofu and got gazillions of great sounding recipes. Once of my easy peasy favorite things to do with soft tofu is to make tofu pudding tarts. Mori Nu makes various pudding mixes you can combine with soft tofu--like lemon, vanilla and chocolate. If you can't get Mori Nu mixes in your local health food grocery, you could order them online, or just Google for a recipe, there are gads of them out there. In fact, I am linking to one particularly interesting site I found while searching for the pie recipe. I buy those little phyllo cups, fill them with a dollop of the pudding, a dollop of my homeade preserves, and a sprinkling of sliced almonds. Very cute and very easy. But they don't keep, the phyllo gets soggy if you let them sit around too long, so I only make these for parties. Also tons easier than making a custard pudding tart. OK, so with a little Internet sleuthing, I found the recipe I made. But I also found out that unlike back in the 90's when I subscribed to "Vegetarian Times" where the recipe came from, gads more folks are cooking with tofu so there are so many more options! Note: I got this from a blog called "Dewey's Treehouse." I cannot find the real name of the blog's author, but she gives credit for the recipe to Jennifer McLain, from the January 1994 issue of Vegetarian Times. They have a feature called "Recipe Redux" where they pare down someone's favorite high fat recipe. I got a lot of great recipes from that column! The notes are from the blog author, not me. If the recipe ends up with weird symbols, that's from my cutting and pasting. Chocolate Pie After Redux (It can be made up to three days in advance.) Ingredients Crust: *7 oz. chocolate wafer cookies or graham crackers and *2 tbsp. canola oil or melted margarine. (My note: I just make a graham cracker crust following the directions in the Betty Crocker Cookbook. You can use any crumb crust recipe you like.) Filling: * 8 oz. unsweetened chocolate (a box of the supermarket kind is fine) * 2 10-oz. packages silken tofu (The first time I made this, I bought a 19-oz. box of aseptically-packaged silken tofu, because Jennifer insisted that the tofu be the silken type. The second time, I had to use what the supermarket offered, which was soft (but not silken) tofu in 300 g (about 10 � oz.) water-pack tubs. I used two tubs, and it worked fine.) *10-oz. jar blackberry preserves (Jennifer says that preserves made from any red berry (strawberry, raspberry or cherry) will work. You don't taste the particular fruit, it just adds sweetness and texture. The first time, I used a jar of black cherry preserves. The second time, I was again limited to what the discount supermarket had, and I had trouble finding anything in the jam aisle marked "preserves." I settled for a cupful of E.D. Smith Triple Fruit Wildberry spread, which is thinner than normal jam and seemed to work well.) *1 tsp. vanilla extract *1 cup liquid honey (You may think you need to cut back on the honey after putting in a cupful of preserves or jam. However, we tried cutting back, tasted it after blending, and agreed that it did need pretty much close to the whole cupful. Remember, you�re adding a lot of unsweetened chocolate.) Directions Crust (if you�re following the recipe here): Preheat oven to 350 degrees. In blender or food processor, combine cookies and oil or margarine and pulse to make fine crumbs. Press into bottom of springform pan or pie plate. Bake 10 minutes and cool. Filling: Melt chocolate in double boiler or over very low heat. Put remaining ingredients in bowl of food processor or blender and add melted chocolate. Process until very smooth, stopping occasionally to scrape down the sides. Pour filling into crust, smooth top, and refrigerate until firm, at least 4 hours or overnight. Serves 12. Per serving: 409 calories, 17 g fat, 57 mg carb. Lpink's notes: Put some berries around the top for some extra style points! Also note, although it may be low fat, this is NOT a low calorie dessert!! But it's very rich so you won't be tempted to eat more than one tiny sliver! This post is getting to be long, I'll post some more recipes later. Here is a link that might be useful: Food Ferret soft tofu recipes

...See More

How many oz in a small can crushed pineapple?

What size cans do crushed pineapple come in?

How many ounces are in a #2 can of crushed pineapple?

What size cans does Dole crushed pineapple come in?