Pineapple and Yogurt Cream Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
Main Ingredient

Ingredients

 Canned pineapple225 Gram, drained and chopped (In Natural Juice)
 Clear honey1 Tablespoon
 Grated lemon rind1 Teaspoon
 Egg yolks1
 Plain yogurt300 Milliliter (Around 0.5 Pint Unsweetened Variety)
 Powdered gelatin3 Teaspoon
 Water2 Tablespoon
 Pineapple slices4 (Thin Slices)
 Mint sprig1 (Thin Slices)

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

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.
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