Page 127 - IFSO Cookbook 2024 PRINT.indd

International
Healthy Recipes Vol.3

Cooking Instructions

1. Cut the pineapple into small cubes. Freeze 120g of the sliced pineapple. Reserve
80g at room temperature.
2. Blend 120g of frozen pineapple cubes together with the coconut milk and the
skimmed natural yogurt. Reserve it.
3. In a heated frying pan, add 80g of pineapple cubes at room temperature, add two
tablespoons of water and one teaspoon of cinnamon powder, mix it, and leave for
5 minutes to lightly cook.
4. In a glass, place part of the grilled pineapple with cinnamon, a layer of whipped
pineapple cream and cover with the remaining grilled pineapple.
5. Decorate with a mint leaf (optional).
6. Store in refrigerator.
7. Serve cold.

Nutritional Analysis

Source: USDA FoodData Central and Excel
Quantity Calories Carbs Protein Fat Fibre Iron Calcium
Ingredient
(g) (kcal) (g) (g) (g) (g) (mg) (mg)
Pineapple, raw 200 96.00 24.60 1.80 0.20 2.00 0.60 44.00
Yogurt, natural,
Greek, skimmed 120 49.20 6.96 4.56 0.36 - - 188.40
Whey protein, 43.5. 150.00 - 37.50 - - - 120.00
isopure
Coconut milk 40 66.40 0.88 0.40 7.36 0,28 0.20 2.40
Cinnamon
powder 2 1.05 0.32 0.02 0.01 0.22 - -
TOTAL 423.5 362.65 32.76 44.28 7.93 2.50 0.80 354.80
Total1 serve 119.88 10.83 14.64 2.62 0.83 0.26 117,29

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