PINEAPPLE YOGURT DESSERT
If you need a super fast dessert, this pineapple yogurt dessert takes less than 10 minutes and just needs to chill for a bit before you dig in! Great for potlucks, parties, and last minute guests.
Provided by Amanda Formaro
Categories Desserts
Time 5m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 (1/2 cup serving), Calories 88 kcal, Carbohydrate 17 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 69 mg, Fiber 1 g, Sugar 15 g
YOGHURT AND PINEAPPLE CROISSANTS
A nice alternative croissant recipe that is quite a bit healthier than cheese-based recipes. I haven't tried but I think they would also be nice if prepared a little ahead of time and chilled.
Provided by Peter J
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except croissants in a small bowl.
- Place croissants in a baking dish lined with foil and pour mixture over the top.
- Bake in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
- Allow at least 5 minutes resting time before serving.
Nutrition Facts : Calories 185.8, Fat 9.1, SaturatedFat 5.1, Cholesterol 29.1, Sodium 156.9, Carbohydrate 21.7, Fiber 1.2, Sugar 6.9, Protein 4.3
HONEY-ROASTED PINEAPPLE WITH GREEK YOGURT
For this super simple, low-fat dessert, we roasted pineapple to intensify its sweetness, then ran it under the broiler for a rich, caramelized finish.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 230 calorie, Fat 1 grams, SaturatedFat 0.5 grams, Cholesterol 5 milligrams, Sodium 20 milligrams, Carbohydrate 55 grams, Fiber 2 grams, Protein 5 grams, Sugar 50 grams
PINEAPPLE YOGURT DESSERT
This recipe is from a WW meeting. I have changed the fruit and pudding flavour for variety (try chocolate pudding and frozen raspberries). Try using it as pie filling in a graham cracker crust. Look for yogurt containing gelatine -- it's thicker.
Provided by NicoleM
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix yogurt and pudding mix.
- Add pineapple.
- Refrigerate for at least ½ hour.
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- Preheat oven to 300°F (149°C). Line the bottom and sides of an 8 or 9 inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
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