A creamy, icy summer treat made with just three ingredients. Freeze it in a shallow tray so it is easy to scrape with a fork.
PREP: 15 mins + 4–5 hrs freezing | COOK: 0 mins | SERVES: 8
Ingredients
- 1 small ripe pineapple, peeled and finely chopped, about 600 g flesh
- 500 g Greek yoghurt
- 100 g white chocolate, melted
Method
- Place the diced pineapple in a large bowl and roughly mash with a fork or potato masher, leaving some small pieces of fruit.
- Fold through the yoghurt, followed by the melted white chocolate, until just combined.
- Spoon into a 22 cm x 34 cm shallow baking tray and spread into an even layer.
- Freeze for 4–5 hours, or until firm.
- Remove from the freezer and stand for 5 minutes, then scrape with a fork into rough granita-style shards. Serve immediately.
Kids can: Mash the pineapple, fold through the yoghurt and chocolate and help scrape the frozen mixture into shards.
