Pineapple Yogurt Dessert Food

PINEAPPLE YOGURT DESSERT

Steps:

• Combine yogurt and dry vanilla pudding mix together in a large bowl.
• Stir until all traces of pudding mix have disappeared.
• Stir in the pineapple, including the juice, until well combined.
• Cover and refrigerate for 3 hours.

PINEAPPLE-YOGHURT LADYFINGER DESSERT

Steps:

• Drain pineapple and reserve juice.
• Whip cream with icing sugar and vanilla essence until firm peaks form.
• Fold yoghurt into cream - it should be a stiff, thick cream.
• Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
• Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
• Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
• Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
• Cover with the remaining cream and smooth the layer well.
• Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
• Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
• Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.

PINEAPPLE YOGURT DESSERT

Steps:

• Mix yogurt and pudding mix.
• Add pineapple.
• Refrigerate for at least ½ hour.

PINEAPPLE YOGHURT DESSERT

Steps:

• Chop the pineapple into small pieces. Reserve the juice - you'll need it later.
• Melt the jelly cubes by placing the cubes in a microwaveable jug with 100ml of cold water. Heat for approx 1 min (based on 750 watt oven).
• Add the juice from the tinned pineapple to the melted jelly. Add water if needed to make the liquid content up to 200ml.
• Pour the yoghurt in a bowl and add the melted jelly mixture bit by bit until all combined together.
• Pour the jelly and yoghurt mixture into a shallow dish so that the liquid is about 10cm deep or thereabouts.
• Add the chopped up pineapple to the mixture and spread around so that its distributed evenly.
• Cover in clingfilm, place in the fridge and leave to set.
• You could try different fruit with this recipe - just be careful not to use fresh pineapple, kiwi or papaya fruit because it stops the jelly setting.

MASCARPONE WITH RASPBERRY AND PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F.
• Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
• Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

HONEY-ROASTED PINEAPPLE WITH GREEK YOGURT

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.

PINEAPPLE AND PISTACHIO PUDDING

Steps:

• In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.

GINGER YOGURT SAUCE ON PINEAPPLE

Steps:

• Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
• Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.