Method

1. Preheat the oven to 180°C/160°C fan.

2. Place hazelnuts on a baking tray and dry roast for 20mins, or until golden. Allow the nuts to cool, and chop up finely.

3. Cut the pineapple into wedges, approximately 1cm thick. Stick a toothpick or skewer into the core.

4. Dip the pineapple into yoghurt and then into the crushed hazelnuts to coat the outside.

5. Place on a lined plate or baking tray and freeze overnight.

Second Nature special tip

Mix in dark chocolate shavings with the hazelnuts for a delicious alternative.