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October 26, 2020

Pineapple and Yogurt Slices

Posted on May 29, 2015 by in desserts

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Pineapple is traditionally a summer fruit, but these days you can buy pineapples all year and when it is cold and miserable outside, pineapple on your plate is like little bites of sunshine.

Although the children love pineapple flavored yogurt and juices, they have issues with the hard bits in the pineapple, it is always my job to cut it out. They LOVE it on pizza with ham and lots of cheese and grilled pineapple slices with double thick Greek yogurt goes down really well on a hot summers night.


Did you know?

# 1 Pineapple cores contain high levels of Bromelain, a proteiolatic enzyme that has many health benefits. This same enzyme however prevents gelatine from setting, so if you are making a dessert that asks for gelatine and pineapple, use canned pineapple or cook the fruit first to kill the enzyme.

# 2 Because of the Bromelain, pineapple is a very good meat tenderizer.

# 3 Pineapples do not ripe after they have been harvested. So make sure you buy a ripe pineapple as it will never ripen further in the fruit basket. To check for ripeness, pull on one of the spiky leaves. If it comes out easily the pineapple is ripe and ready to eat, even if it is green in color. The differences in color is just an indication of different variants.

By now you should know that I like 3 – 4 ingredient recipes. If they happen to be delicious too, it is a win-win for me. These Pineapple Yogurt slices tick all the blocks, easy, quick, few ingredients and too delicious to just eat  just one. I hope you like them too! Perfect to make for the weekend.


Pineapple Yogurt Slices

makes 16 slices


For the crust

180 g biscuits – I use ginger snaps or Gingercrust

90 g butter – melted


Place the biscuits in the food processor and blitz until you have fine crumbs. Add the melted butter and mix. Pour crumb mixture into a 20 x 20 cm pie dish and press down with back of a spoon. Place the crust in the fridge to set.

For the Yogurt slices


6 x 150 g Fairview Full Fat Yogurt

2 packets pineapple jelly

125 ml boiling water

1 x 440 g tin pineapple pieces – keep juice

15 ml sugar – optional

a little water

15 ml mazeina


Scoop the yogurt into a mixing bowl. Mix the jelly powder with the boiling water until dissolved. Add the jelly to the yogurt and mix well. Pour into the biscuit base and leave in the fridge until it has set.

Pour the pineapple pieces into a small pot. Add the sugar if using. Bring to the boil. Mix the water and mazeina and stir in with the pineapple pieces. Allow the sauce to thicken. Remove from the stove and let it cool down. Serve with the yogurt slices.

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2 Responses to “Pineapple and Yogurt Slices”

  1. Elaine van der Plas 12 November 2015 at 4:39 pm #

    Bietjie onseker of die sap van die pynappelstukkies ook saam gekook moet word of is dit alleenlik die pynappelstukke.
    Baie dankie

    • nerinatimm 30 November 2015 at 6:44 pm #

      Ek dink die sap ook!

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