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Pineapple Carpaccio with a Fruit Daiquiri Sauce


  • 1 medium pineapple, peeled cored and 'eyes' removed

  • 2 ripe bananas, peeled

  • 125g/4oz ripe strawberries, hulled

  • 3 tbsp low-fat Greek yoghurt

  • 2 tbsp dark rum

  • 1 tbsp honey

  • 4 sprigs of mint


  • 1.

    Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates.

  • 2.

    In a liquidiser, blend together the bananas, strawberries (reserving four for decoration), yoghurt, rum and honey until smooth.

  • 3.

    Slice the four reserved strawberries. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.

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