Pineapple and macaroon fool

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.

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