Yoghurtandpineapplecroissants Recipes
PINEAPPLE YOGHURT DESSERT
An easy dessert my Greek mother-in-law showed me. Very refreshing on a hot summer's day.
Provided by lizzyh
Time 10m
Yield Serves 6
Number Of Ingredients 0
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.
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
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