Pineapple Carpaccio with A Fruit 'Daiquiri' Sauce Recipe
Ingredients
| 1 medium pineapple, peeled, cored and 'eyes' removed | ||
| Ripe bananas | 2 , peeled | |
| 125 g ripe strawberries, hulled | ||
| 3 tablespoons low-fat Greek yogurt | ||
| Dark rum | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| Mint sprig | 4 | |
Directions
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.
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.
Chef
