Saturday, May 31, 2008

Pineapple Boats

Pineapple Boats
serves 6

1 pineapple
225g/8oz low-fat cottage cheese
1 red pepper, seeded and chopped
1 fresh green chilli, seeded and chopped
salt and freshly ground black pepper

• Cut the pineapple into six wedges, then cut most of the flesh from the skin and roughly chop, discarding any tough central core. Reserve the wedges of skin.
• Put the pineapple flesh in a bowl with the cottage cheese, red pepper and chilli. Mix well and season with salt and black pepper.
• Lay the wedges of pineapple skin flesh-side down on a work surface. Spoon the cheese mixture onto the skins, and chill for at least 1 hour before serving.

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