Pineapple Yogurt Slices

Get it on Google Play

Get it on Google Play


180 g digestive biscuits

90 g butter – melted

1 litre full cream yogurt (yogurt)

2 packets pineapple jelly (yogurt)

125 ml boiling water (yogurt)

1 x 440 g tin pineapple pieces – keep juice (yogurt)

15 ml sugar – optional (yogurt)

a little water (yogurt)

15 ml mazeina (yogurt)


1. Place the biscuits in the food processor and blitz until you have fine crumbs. Add the melted butter and mix. Pour crumb mixture into a pie dish and press down with back of a spoon. Place the crust in the fridge to set.

2. Scoop the yogurt into a mixing bowl. In a separate bowl Mix the jelly powder with the boiling water until dissolved. Add the jelly to the yogurt and mix well. Pour into the biscuit base and leave in the fridge until it has set. Pour the pineapple pieces into a small pot. Add the sugar if using. Bring to the boil.

3. Mix the water and mazeina and stir in with the pineapple pieces. Allow the sauce to thicken. Remove from the stove and let it cool down. Serve with the yogurt slices.

Bon Appetit!

Go To Top