- Freezable
- Vegetarian
- Gluten-free
- Lower-carbohydrate
Ingredients
Serves: 4
- ½ fresh pineapple
- ½ cup plain natural or Greek yoghurt
- 60g hazelnuts
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Method
Step 1
Preheat the oven to 180°C/160°C fan.
Step 2
Place hazelnuts on a baking tray and dry roast for 20mins, or until golden. Allow the nuts to cool, and chop up finely.
Step 3
Cut the pineapple into wedges, approximately 1cm thick. Stick a toothpick or skewer into the core.
Step 4
Dip the pineapple into yoghurt and then into the crushed hazelnuts to coat the outside.
Step 5
Place on a lined plate or baking tray and freeze overnight.
