This low-fat pud is perfect any time of the year and works as a light but tasty finish to any curry
SERVES 4 – 20 minutes
– zest and juice 1 lime.
– 2 tbsp clear honey.
– 2 pinches ground cinnamon.
– few gratings whole nutmeg.
– 2 tsp icing sugar, sifted.
– 200g/8oz very low-fat fromage frais.
– 2 tsp butter.
– 1 fresh pineapple, cut into 8 long wedges, skin and core removed.
Step 1:Mix the lime juice and half the zest with half the honey, a pinch of the cinnamon and the nutmeg. Set this sauce aside. Stir the icing sugar and a further pinch of cinnamon into the fromage frais.
Step 2:Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce. Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.
Note : PER SERVING 159 kcals, protein 5g, carbs 31g, fat 3g, sat fat 1g, fibre 2g, sugar 30g, salt 0.1g