Pineapple Yogurt Dessert Recipes

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.

Steps:

• Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
• Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
• Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

Steps:

• Whisk together yogurt, cream, honey, and zest in a bowl until mixture thickens and holds soft peaks.
• Divide half of pineapple evenly among 8 serving bowls. Top with yogurt mixture, then remaining pineapple, dividing evenly. Sprinkle with dried fruits, coconut, and nutmeg and serve.

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.

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.

Steps:

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

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.

Steps:

• Combine 1st four ingredients.
• Fold in cool whip.
• Cover and chill until serving.

Steps:

• If you buy your pineapple in metric-sized tins, you want the 540mL tin of crushed pineapple.
• In a mixing bowl, whisk together pudding mix and undrained pineapple.
• Whisk in yogurt.
• Spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat).
• These look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries.
• If taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.

Steps:

• Heat broiler, with rack in top position. Place a cast-iron or other heavy-bottomed ovenproof skillet in oven to heat, 5 minutes. Carefully place pineapple rounds in hot skillet. Sprinkle each slice with a pinch of ground cinnamon and 1 teaspoon sugar. Broil until edges turn golden, about 8 minutes, rotating skillet as needed.
• Serve warm or at room temperature, topped with a scoop of vanilla frozen yogurt and dash of cinnamon.

Steps:

• Melt the butter.
• Add the next two ingredients and mix to make the crust.
• Place in a 9" by 13" baking pan and press lightly.
• Bake in 325F oven for 9 - 10 minutes. Be careful not to scorch it.
• While the crust cools mix together the yogurt and Cool Whip and then pour it into the cooled crust.
• Place in fridge for several hours to set.
• Enjoy!