•1 can of pineapple chunks (medium size) in light syrup or natural juice
•
10-15 blanched almonds, coarsely chopped
•½ cup of the juice from the canned pineapple
METHOD
1. In a bowl, place the yogurt and whisk until fluffy. Dissolve the jelly sachet in the lukewarm water and mix well. Place it in the refrigerator for about 10 minutes.
Once the jelly has cooled slightly, add it to the yogurt, along with the juice from the canned pineapple.
2. Mix well until the ingredients are combined.
Cut the canned pineapple chunks into small pieces (about 2cm size) and add them to the yogurt mixture along with the blanched almonds.
3. Refrigerate. Enjoy it cold and chilled as an intermediate diet meal.
It can also be served in individual glasses!
