Pineapple and Pistachio cream
15 minutes preparation - 2 minutes cooking - 2 hours chilling
Place one tablespoon of Del Monte® Crushed Pineapple in the bottom of two sundae glasses and preheat the grill to its hottest setting.
In a mixing bowl, whip the double cream until stiff peaks form, then gently fold in the Greek yoghurt. Add two tablespoons of this mixture to each serving glass.
Meanwhile, place the pistachios on a baking tray under the grill and cook until just toasted – shake the tin once or twice to make sure they are evenly toasted, then roughly chop.
Sprinkle some of the chopped pistachios onto the yoghurt mix, then repeat the pineapple and yoghurt layers. Sprinkle dark soft brown sugar on the top yoghurt layer, followed by the remaining pistachios.
Place in the fridge to chill for at least two hours before serving.
- ½ x 435g tin Del Monte® Crushed Pineapple, drained
- 100ml double cream
- 100g Greek yoghurt
- 50g pistachio nuts
- 1tbsp dark brown soft sugar