Pineapple Carpaccio With a Fruit Daiquiri Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was featured on the BBC on Saturday Kitchen with Chef Antony Worrall Thompson. Ingredients:
1 medium fresh pineapple, peeled, & cored & 'eyes' removed |
2 ripe bananas |
4 ounces ripe fresh strawberries, hulled or 4 ounces frozen strawberries |
3 tablespoons low-fat greek yogurt or 3 tablespoons low-fat sour cream |
2 tablespoons dark rum |
1 tablespoon honey |
4 sprigs fresh mint |
Directions:
1. Using a sharp or serrated knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of 4 plates.
2. In a blender, blend together the bananas, strawberries(reserving four for decoration), yoghurt or sour cream, rum, and honey until smooth.
3. Slice the reserved strawberries.
4. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.
5. Enjoy!
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