| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Pineapple |
| 1 |
|
28 millilite double cream; lightly whipped |
|
|
; (10floz) |
| 4 |
tb |
Natural Greek yogurt |
| 3 |
tb |
Icing sugar; sifted |
| 4 |
|
Almond macaroon biscuits; crumbled |
INSTRUCTIONS
1. Cut the pineapple in half lengthways and carefully scoop out the flesh,
keeping the pineapple shell intact.
2. Cut the flesh into small cubes and place in a bowl.
3. Add the cream, yogurt, sugar and macaroons and mix well. Chill for
approximately 30 minutes and spoon into the pineapple shells. Arrange top
to tail on a serving plate and serve immediately.
Converted by MC_Buster.
NOTES : A simple and quick dessert, for those summer evenings.
Converted by MM_Buster v2.0l.
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