Friday, January 29, 2010

I just love treats. Lucky for me this one combines warm fruit and cold, sweet yogurt "ice cream." It's a dessert I can even eat for breakfast. Now that's what I call a treat!

This recipe comes from our book, The Everything Organic Cooking for Baby and Toddler Book (Adams Media, 2008).

Caramelized Pineapple With Vanilla Coconut Yogurt

Serves 2

1 container of vanilla-flavored coconut-based yogurt
1 cup pineapple chunks

Transfer yogurt to a freezer-safe container.
Freeze for one hour, stir, and return to freezer.
Preheat oven to broiler setting.
Broil pineapple until slighty browned, approximately 10 minutes.
Serve broiled pineapple topped with frozen vanilla yogurt.

Happy Cooking!
Kim and Megan

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