Best Pineapple Yoghurt Dessert Recipes

Pineapple-Yoghurt Ladyfinger Dessert image

Provided by joanna_giselle

Categories Dessert

Time 4h30m

Yield 16-20 serving(s)

Number Of Ingredients 7

500 g Greek yogurt (strained and full-fat)
2 (500 g) pineapple rings (in natural juice not syrup)
2 (200 g) ladyfingers
500 ml non-dairy whipping cream (cool whip or vegetal cream)
4 tablespoons icing sugar (heaped)
1 teaspoon vanilla essence
10 -15 glace cherries (to decorate)

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.

Nutrition Facts : Calories 145.3, Fat 2.4, SaturatedFat 0.9, Cholesterol 91.2, Sodium 37.5, Carbohydrate 28.8, Fiber 1.1, Sugar 18, Protein 3

Pineapple yoghurt dessert image

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.