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Grilled Pineapple with a scoop of homemade frozen Vanilla Yogurt and topped with a luscious rum syrup is the perfect summer dessert. Packed with Vitamin C, this dessert is also easy on your waist!

Ever wonder what a trio of Pineapple, frozen yogurt and rum syrup could do? Blow your socks off, that’s what! Combine these three and you’ll get a glorious dessert to pamper your taste buds this summer! This dessert recipe will surely tickle the taste buds of even the fussiest eaters! And I’m sure you’ll enjoy this more than anyone if you’re a health freak and have been looking for a dessert that’s healthy yet tastes like a dessert!

Last year in August, Better Homes and Gardens magazine (India) asked me to do a Vitamin C loaded recipe for their features. Ofcourse I was over the moon and without a thought headed towards the berries but realised that would be too predictable. After a quick research I realised pineapple is a great source of Vitamin C too and I had been meaning to do grilled pineapple for really long anyway. A few minutes on Pinterest and I was sure I wanted to make a Grilled Pineapple, and to stay true to the challenge I made some healthy low fat Frozen Vanilla Yogurt to go with it. To make the dessert a little juicier, I made some rum syrup to drizzle on top and VOILA, I had a delectable dessert minus calories!

This recipe has been inspired by a lot of blogs especially SkinnyMS, her rum syrup tastes fabulous! I couldn’t have enough of it!

GRILLED PINEAPPLE WITH FROZEN YOGURT AND RUM SYRUP

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Prep time

15 mins

Bake time

5 mins

Total time

20 mins

Grilled Pineapple with a scoop of homemade frozen Vanilla Yogurt and topped with a luscious rum syrup is the perfect summer dessert. Packed with Vitamin C, this dessert is also easy on your waist!

Author: Radhika

Recipe type: Dessert

Makes: 4 servings

Ingredients

• Hung Curd, 1 ½ cup
• Honey, 2 tablespoons
• Vanilla Beans from 1 Vanilla Pod
• Vanilla essense, ¼ teaspoon
• Water, 50 ml
• Dark Rum, 120 ml
• Dark Brown Sugar, 2 tablespoons
• Pineapple, sliced, 3-4 pieces (3/4th of an inch thick)
• Mint Leaves, for garnish (optional)

Method

For the frozen vanilla yogurt: Mix hung curd, vanilla beans, vanilla essence and honey using a hand whisk. Once you attain a smooth consistency transfer the mix to a plastic container and cover it with plastic wrap. Freeze for atleast 4 hours.
For the rum syrup: mix water, rum and dark brown sugar in a pan. Heat this mixture over medium heat until it begins to boil. Reduce the heat to a simmer and let it reduce for 7-8 minutes. Do not increase the heat or thicken it too much. We want a slightly runny syrup. Let it cool in the refrigerator until you’re ready to serve.
When you’re ready to serve, heat your grill on high. Once hot, place pineapple slices over it. Let it grill until you see grill marks. Flip and repeat on the other side.
To assemble, place the pineapple slice on a plate, top it with a scoop of vanilla yogurt and drizzle some rum syrup over it.

Notes

This recipe was published in Better Homes and Gardens Magazine, August 2016 issue.