Pineapple Yogurt Dessert Recipes

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

Grilled Pineapple Dessert with Greek Yogurt image

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

Ingredients

2 (16 ounce) cans pineapple slices, drained
2 lemons, juiced
4 tablespoons white sugar, divided, or more to taste
1 tablespoon minced fresh ginger
3 tablespoons fresh mint leaves
1 (7 ounce) container Greek yogurt

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

Honey-Roasted Pineapple with Greek Yogurt image

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

Ingredients

Juice of 2 oranges (1/2 cup)
1/4 cup honey
1 vanilla bean, split and scraped
1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
One 7-ounce container 2 percent Greek yogurt