When you are bored of ice cream, this Pineapple Yogurt Granita will do the job, and it feels like a summer party.
Think tropical snow in a dish or sweet and creamy slushy. It's light, extremely refreshing, and basically healthy. And you can stir in rum if you like, for adulting.
Now you know.
Fancy-pants version: layer the granita in between scoops of ice cream and coconut whipped cream.
Notes: Vanilla yogurt is Oikos.
Pineapple Yogurt Granita
Ingredients: 1 pineapple, 1 cup vanilla yogurt, 3 tbsp. honey or agave nectar.
1. Cut the top and bottom off of the pineapple. Stand it up and slice down the sides to remove the burrs. Slice in half from top to bottom, then slice each half into thirds, again vertically. You should be left with six triangular pieces, each with a bit of the core. Slice off the core from each piece, vertically, again. Chop the remaining pieces of pineapple into small chunks.
2. Reserve 1/3 cup of pineapple chunks. Blitz the rest in a blender with the yogurt and honey. Go until very smooth- let it run for a few minutes.
3. Pour into a freezer-safe container and freeze for 8 hours.
4. Remove from the freezer and let it sit for 10 minutes at room temperature. Take a fork and scape the devil out of it to create the granita. Serve immediately with a few pieces of the reserved pineapple or freeze, covered for later.