Pineapple and rum wedges
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Ingredients
Rum
2 tbs, dark variety
Agave syrup
2 tbs
Reduced fat oil spread
3 tsp
Pineapple
550 g, (buy 1 x whole pineapple), skin on , halved lengthways
99% fat-free, plain or natural yoghurt, unsweetened
2½ cup(s)
Vanilla bean extract, alcohol free
1 tsp
Lime rind
2 tsp, finely grated
Lime juice
1 tbs
Instructions
1
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.
2
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).
3
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.
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