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Full Recipe:
Ingredients:
500 g canned pineapple: Provides a juicy, sweet, and slightly tart flavor. Make sure to drain the pineapple well to avoid excess liquid.
1 ripe banana: Adds natural sweetness and a creamy texture to the dessert.
10-15 g gelatin: This ingredient helps to set the yogurt mixture. You can use gelatin sheets, powder, or agar-agar as a vegetarian alternative.
Cold water: Used to soak the gelatin before dissolving.
400-500 g yogurt: Opt for plain or vanilla yogurt. Full-fat or Greek yogurt will give a creamier texture.
100 g sugar: Sweetens the dessert to balance the tartness of the pineapple and yogurt.
Pineapple juice (optional): Adds additional flavor and can be used to adjust the sweetness if needed.
Directions:
Prepare the Gelatin:
Place the gelatin in a small bowl and cover it with cold water. Let it soak for 20 minutes to allow it to become soft and pliable.
Prepare the Fruit:
Drain the canned pineapple thoroughly to remove excess liquid. Slice the banana into thin rounds or small pieces.
Dissolve the Gelatin:
After the gelatin has soaked, heat it gently either in a microwave-safe bowl or over a double boiler until fully dissolved. Ensure it does not boil as this can affect its setting properties.
Mix Yogurt and Sugar:
In a mixing bowl, combine the yogurt with sugar. Stir until the sugar is completely dissolved and the mixture is smooth.
Combine Ingredients:
Add the dissolved gelatin to the yogurt mixture. Stir well to ensure that the gelatin is evenly distributed throughout the yogurt.
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Add Fruit:
Gently fold the drained pineapple and sliced banana into the yogurt mixture. Be careful not to overmix to avoid breaking up the fruit too much.
Chill the Dessert:
Pour the mixture into individual serving dishes or a large bowl. Refrigerate for 2-3 hours or until the dessert is fully set and chilled.
Serve:
Once the dessert has set, it is ready to be served. You can garnish with additional fruit or a drizzle of honey for extra flavor.
Tips for Making:
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