By 30 Minutes or Less
Individual bites of fresh, luscious pineapple dipped in a delicious creamy sauce.
- 2 cups low-fat vanilla yogurt
1/4 cup thawed orange juice concentrate
2 teaspoons chopped almonds
1 tablespoon sweetened flaked coconut
1 large ripe pineapple with top
Place a coffee filter or double cheese cloth liner into a large sieve and place over bowl.
Add yogurt and drain for 2-3 hours in the refrigerator, stir gently once or twice.
Combine thickened yogurt with orange juice concentrate, almonds and coconut in bowl and mix well. Keep chilled.
Wash whole pineapple and pat dry.
Keeping leafy top in place, use a sharp thin-bladed knife and carefully cut 1/3-1/2 inch deep around every pineapple "diamond" segment.
Place scored pineapple upright in middle of platter.
Holding the pineapple firmly with one hand, twist a small tuft on a "diamond" segment with the other hand, pulling firmly to remove a perfect bite of pineapple.
Remove segments around the top of the pineapple and arrange around the base of the pineapple.
Serve with dipping yogurt sauce on the side.
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