PINEAPPLE BERRY FRUIT SALAD, alcohol, budget conscious, low sugar

Simple hot fruit salad with an alcohol kick (opt) is heady & appealing

Fresh Pineapple & Cherry Fruit Salad with cherry brandy, topped with  & 0-fat yoghurt
'Wow!  Low-cal or not, I could eat lots of this.'  Retired writer

photo 14/2/18

This sensational wallet friendly dessert was inspired by a gift of cherry brandy.
Luxurious leftover cherries were teamed with fresh inexpensive pineapple and baked in orange juice, the brandy and cinnamon.

It was so simple and yet so fabulous, and it's low-carb & sugar.   

The recipe easily multiplies according to the number of guests.  It's also versatile.  The alcohol is optional; berries can replace cherries and the dish at room temperature makes a fine breakfast. 

Fresh pineapple obviously needs trimming (see below) but provides plenty of easily frozen leftovers.  The cherries in the photo were not stoned because the dish was for adults but if children and older people are at the table, removing the stones is recommended.   

Cost per person: under £1

Ingredients per person:   
   100-125gm fresh pineapple chunks 

Fresh Pineapple Berry Fruit Salad 

   generous handful cherries/berries   
   juice & zest of half an orange 
   extra water if needed
   1 tbsp cherry brandy/liqueur (opt)

   1/8 tsp dark muscovado (pref) or other sugar
   1/8 tsp dried cinnamon

Topping: strained 0-fat yoghurt (Icelandic or Greek)
             few drops vanilla

Method: 

1. Mix pineapples, cherries, orange zest & brandy  
2. Pour into a ceramic or glass baking tray which holds the fruit in one layer
3. Scatter with sugar & cinnamon 
4. Add orange juice and just enough water to cover the fruit 
5. Cover dish with a tight fitting lid or with foil
6. Bake at 350F/180c/gas 4 for 30-45 mins or until cooked through
7. Serve hot, warm or cold with vanilla-yoghurt

Tips:

• Paper clips make inexpensive cherry stoners: drop the paper clip in boiling water 5 mins, cool, open out the clip so you have two joined halves; poke one end into the cherry to dig out the stone
• fresh pineapple is often found for under a pound; multi-punnets of fruit are usually on offer
• if tinned pineapple is the only option, go for the ones in juice, not syrup; drain before using

Cut off Top and Bottom 
Use Sharp Knife to Slice away
 Peel in Manageable Sections 

Remove Eyes via
V-shaped incision

Halve and then quarter pineapple.
Cut away & discard tough inner core

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For more skinny healthier desserts, go to NavBar: Recipes II: Low/No sugar and Skinny










Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.