Pineapple and rum wedges
2 tbs, dark variety
reduced fat oil spread
550 g, (buy 1 x whole pineapple), skin on , halved lengthways
99% fat-free plain yoghurt
vanilla bean extract, alcohol free
2 tsp, finely grated
- Preheat oven to 220°C. Combine rum, agave syrup and spread in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes.
- Cut each pineapple half into 3 chunky wedges, then cut away the woody core from each wedge. Place each wedge skin-side down on a chopping board and make criss-cross cuts into flesh. Transfer wedges to a baking dish. Brush syrup over cut sides of pineapple (see tip).
- Bake pineapple for 15 minutes or until golden. Meanwhile, combine yoghurt, vanilla, rind and juice in a medium bowl. Serve pineapple warm with lime yoghurt.