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Pineapple and Yogurt Cream

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  Canned pineapple 225 Gram, drained and chopped (In Natural Juice)
  Clear honey 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Egg yolks 1
  Plain yogurt 300 Milliliter (Around 0.5 Pint Unsweetened Variety)
  Powdered gelatin 3 Teaspoon
  Water 2 Tablespoon
  Pineapple slices 4 (Thin Slices)
  Mint sprig 1 (Thin Slices)

1. Put the chopped pineapple, honey, lemon rind and egg yolk into the liquidizer; blend until smooth.
2. Mix the pineapple puree with the yogurt.
3. Put the gelatine and water in a small bowl standing in a pan of hot water and stir until dissolved. Mix into the pineapple mixture. Pour into 4 lightly greased 150 ml (1/4 pint) dariole moulds and chill until set.
4. Place a slice of pineapple on 4 individual plates and carefully unmould a pineapple cream on to each one.
5. Decorate with sprigs of fresh mint and serve immediately.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 132 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 56 mg18.7%

Sodium 46.2 mg1.9%

Total Carbohydrates 19 g6.5%

Dietary Fiber 0.96 g3.8%

Sugars 18.1 g

Protein 7 g13.1%

Vitamin A 3% Vitamin C 7.9%

Calcium 10.1% Iron 1.3%

*Based on a 2000 Calorie diet

Pineapple And Yogurt Cream Recipe