Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Pineapple |
1 \N | 28 millilite double cream; lightly whipped |
\N \N | ; (10floz) |
4 tablespoons | Natural Greek yogurt |
3 tablespoons | Icing sugar; sifted |
4 \N | Almond macaroon biscuits; crumbled |
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.