Pineapple Mint Chia Desserts Food

PINEAPPLE MINT CHIA DESSERTS

Steps:

• Add all ingredients to a blender bottle.
• Shake it like you mean it.
• Pour into individual serving dishes and cover with plastic wrap. Refrigerate until solid and chia seeds have gelled. I recommend overnight.

PINEAPPLE MINT DESSERT

Steps:

• 1. Crust: Combine flour,nuts and brown sugar in a medium bowl; cut is the butter until fine crumbs form. Press into a 13x9-inch baking pan. Bake at 400^ for 12-15 minutes. Remove from oven to cool on wire rack. --- Filling: In a small bowl combine the 2/3 c.evaporated milk and 1/8 teas. peppermint extract and place in freezer until crystals start to appear.Beat till thick. Set aside in refrigerator until needed. Drain the pineapple into a saucepan and bring juice just to the boiling point. Remove from heat and add dry jello, stirring until dissolved. Cool. Cream the sugar and cream cheese together- blend this into the jello mixture. Stir in drained pineapple. Chill till thick but not set. Take chilled evaporated milk and extract from refrigerator. Fold into pineapple-cheese mixture. Spoon over crust. Refrigerate and prepare glaze. --- Glaze: In a small saucepan melt chips and milk over low heat, while constantly stirring. Add butter and extract. Pour over filling evenly. Refrigerate at least 4 hours before serving. ENJOY!

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR

Steps:

• Core the pineapple and cut it into quarters.
• Thinly slice of bits of the quarters. Make your slices as thin as possible.
• Arrange the slices on a plate in one or two layers. I tend to go for one.
• Put the sugar into a mortar and pestle and then add the mint leaves.
• Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
• Sprinkle the sugar over the top of the pineapple slices and serve.