Pineapple Carpaccio with A Fruit 'Daiquiri' Sauce
|Pineapple||1 Medium, peeled, cored and 'eyes' removed|
|Ripe bananas||2 , peeled|
|Ripe bananas||125 Gram, hulled|
|Low fat greek yogurt||3 Tablespoon|
|Dark rum||2 Tablespoon|
Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates.
In a liquidiser, blend together the bananas, strawberries (reserving 4 for decoration), yogurt, rum and honey until smooth.
Slice the 4 reserved strawberries.
Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.