Pan-fried Pineapple with Coconut-Yoghurt

16/11/2017


Ingredients

  • 1 medium pineapple, peeled
  • 3 tbsp (45ml) desiccated coconut
  • 2 tsp (10ml) sunflower oil
  • 175 ml plain low-fat yoghurt handful of fresh mint leaves to serve

Method

Cut pineapple into 6 thick, even slices

Heat frying pan over a medium heat and toast coconut without any oil until golden brown. Take care not to burn it. Spoon it out.

In the same pan, heat oil and fry pineapple slices on both sides until golden brown and just cooked.

Mix 2 tbsp (30ml) of the coconut with the yoghurt.

Serve 2 tbsp (30ml) of yoghurt mixture per person with the pineapple, sprinkle with the remaining coconut and garnish with fresh mint leaves.

Try recipe with plums, peaches or apricots in summer!


Notes

NUTRITIONAL INFO PER PORTION:

Energy 382 kj

Protein 1,6 g

Fat 3,8 g

Carbohydrates 10,9 g

Salt 0 g