For a sweet tropical snack or dessert, make a batch of this pineapple and coconut yogurt, which comes in at just 156kcal per serve
Sticky roasted pineapple with coconut yogurt
PREP 5 min
COOK 25 min
500g pineapple fridge pack
25g desiccated coconut
250g fat-free Greek-style yogurt
1 Heat the oven to 200ºC/fan 180ºC/gas 6 and line a baking tray with non=stick baking paper. Tip the pineapple into the tray and spread out in a single layer. Drizzle over the honey, the roast for 20-25min, turning once, until golden and beginning to caramelise at the edges.
2 Meanwhile, toast the coconut in a dry frying pan. Cool slightly, then stir into the yogurt. Serve with the roasted pineapple.