GRILLED PINEAPPLE DESSERT WITH GREEK YOGURT
Grilled pineapple is one of my favorite desserts on a warm summer night when we are throwing a barbeque. I serve them with homemade mint sugar and sweetened Greek yogurt.
Provided by susi310
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
- Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
- Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 37.6 g, Cholesterol 7.5 mg, Fat 3.6 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 24.4 mg, Sugar 31.5 g
HONEY-ROASTED PINEAPPLE WITH GREEK YOGURT
For this super simple, low-fat dessert, we roasted pineapple to intensify its sweetness, then ran it under the broiler for a rich, caramelized finish.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.
- Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)
- Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.
- Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.
- The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.
- Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.
Nutrition Facts : Calories 230 calorie, Fat 1 grams, SaturatedFat 0.5 grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 55 grams, Fiber 2 grams, Protein 5 grams, Sugar 50 grams
PINEAPPLE YOGURT DESSERT
This recipe is from a WW meeting. I have changed the fruit and pudding flavour for variety (try chocolate pudding and frozen raspberries). Try using it as pie filling in a graham cracker crust. Look for yogurt containing gelatine -- it's thicker.
Provided by NicoleM
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix yogurt and pudding mix.
- Add pineapple.
- Refrigerate for at least ½ hour.
PINEAPPLE-YOGHURT LADYFINGER DESSERT
I saw this dessert on a Greek cooking show many years ago and I wrote the recipe down. However I only made it today and it is fabulous: creamy, light and just perfect for summer. I highly recommend making it straight away - don't wait like I did! Note that this dessert does require Greek-style yoghurt, ideally strained and with 10% fat. Also cooking time is actually refrigeration time.
Provided by joanna_giselle
Categories Dessert
Time 4h30m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple and reserve juice.
- Whip cream with icing sugar and vanilla essence until firm peaks form.
- Fold yoghurt into cream - it should be a stiff, thick cream.
- Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
- Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
- Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
- Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
- Cover with the remaining cream and smooth the layer well.
- Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
- Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
- Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.
Nutrition Facts : Calories 145.3, Fat 2.4, SaturatedFat 0.9, Cholesterol 91.2, Sodium 37.5, Carbohydrate 28.8, Fiber 1.1, Sugar 18, Protein 3
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