Pineapple Yoghurt Cream

Name: Pineapple Yoghurt Cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 Pineapple slices (canned); 300 g Skimmed milk yoghurt; 75 g Mascarpone or sour cream (Italian cream cheese); 3 tablespoons (50 g) Sugar; 1 package Vanillin sugar; 1 TABLESPOON Lemon juice; 200 g Whipped cream; 4 TABLESPOONS Cherry sauce (from the bottle); 7-10 Tbsp Mint leaves and pineapple slices; 7-10 Tbsp for ornament

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

4 Pineapple slices (canned)
300 g Skimmed milk yoghurt
75 g Mascarpone or sour cream (Italian cream cheese)
3 tablespoons (50 g) Sugar
1 package Vanillin sugar
1 TABLESPOON Lemon juice
200 g Whipped cream
4 TABLESPOONS Cherry sauce (from the bottle)
7-10 Tbsp Mint leaves and pineapple slices
7-10 Tbsp for ornament

Directions

1
Cut the pineapple into small pieces. Put about 8 pieces aside for decoration. Mix yoghurt, mascarpone, sugar, vanillin sugar and lemon juice with the whisk of the hand mixer
2
Stir the pineapple into the cream. Whip cream until stiff and fold in portions. Divide the yoghurt cream into 4 glasses
3
Spread the cherry sauce as a stain on the cream. Decorate with pineapple pieces and possibly mint and pineapple slices
4
Instead of mascarpone you can also use cream curd cheese and if you prefer fresh pineapple, you should blanch it with hot water. This makes the fruit enzyme ineffective, which, together with dairy products, causes a bitter taste