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Pineapple And Yogurt Cream

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Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Fruit Dessert
Interest: 
Healthy
Servings: 
4

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