Pineapple and yoghurt

Thanks Alex and Dean for these fabulous additions to my pinapalia collection!

Fat Burning Foods Cookbook: Menus and Recipes for Fat-Burning Success, Edited by Betty Bianconi 1995 Maryland USA

Three-Fruit Salad

1 apple (Red Delicious, Gala) cored, unpeeled and cut into small pieces; 1 banana, peeled and sliced; ¼ cup pineapple chunks, drained; ¼ cup nonfat plain yogurt; 1 tblsp pineapple juice; 1 tsp sigar; 1/8 tsp nutmeg; lettuce for garnish (optional)

In small bowl, mix apples, bananas and pineapple. For dressing, in another bowl, mix yogurt, pineapple juice, sugar and nutmeg until well blended. Pour over fruit; toss gently to coat. Serve on bed of lettuce, if desired. Makes 4 servings.

Fruit Yoghurt Parfait

1 can (16oz/450g) sliced peaches, drained; 2 containers (8 oz/225g each) nonfat vanilla yogurt; 1 cup quartered seedless grapes; 2 medium pears, peeled and sliced; 1 can (8oz/225g) pineapple chunks, drained; lite nondairy whipped topping (optional); 4 maraschino cherries (optional)

Reserve 8 peach slices for garnish. In each of 4 parfait glasses, layer ¼ remaining peaches, some yogurt, ¼ grapes, some yogurt, ¼ pears, some yogurt, ¼ pineapple and remaining yogurt. Top with dollop of whipped topping and cherry, if desired. Garnish each with 2 reserved peach slices. Makes 4 servings.

Frozen Pineapple Yoghurt

2 cups nonfat plain yogurt; 1 can (16oz/450g) undiluted thawed frozen pineapple juice concentrate; 2 tspn vanilla extract; sugar or artificial sweetener to taste (optional)

In small bowl, stir yogurt, juice concentrate and vanilla until well blended. Add sugar or artificial sweetener, if desired. Spoon into shallow metal baking pan; freeze, uncovered, until partially frozen. In large bowl with mixer, beat yogurt mixture until slushy; return to chilled pan. Freeze until firm. To serve, soften in refrigerator 30 to 40 minutes before scooping. Makes 5 servings.