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Summer Snap Dessert

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Total Time (minutes)
25
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 10 minutes
Calories Per Serving: 160
Nutrients

Nutrition Facts

Serving Size 240g

Amount per serving
Calories 160 Calories from fat: 10
% Daily Value*
Fat 1 g 2 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 70 mg 3 %
Potassium 260 mg 7 %
Carbohydrate 40 g 13 %
Fiber 3 g 12 %
Sugars 32 g
Protein 4 g
Vitamin A 6 %
Vitamin C 160 %
Calcium 6 %
Iron 4 %
Manganese 50 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 cups fresh DOLE® Tropical Gold® Pineapple, peeled and cubed 
  • 2 cups DOLE Strawberries, hulled and halved, or quartered if larger 
  • 1 tablespoon fresh mint leaves, minced 
  • 1/2 cup low fat plain Greek yogurt 
  • 2 teaspoons crystallized ginger, minced, divided 
  • 1/2 cup water 
  • 1/4 cup honey 
  • 1 Thai chili, seeded, and finely minced, divided 
  • Zest and juice of 1 lemon 
  • Zest and juice of 1 lime

Directions

  1. Combine pineapple and strawberries in a medium bowl. Sprinkle with mint leaves. Cover and chill until ready to serve.
  2. Combine yogurt and 1 teaspoon crystallized ginger. Cover and chill until ready to serve.
  3. Combine water, honey, half of chili, lemon, lime zests and juices in medium saucepan. Bring to a boil, reduce heat to simmer 10 to 15 minutes or until slightly thickened. Remove from heat and allow to cool.
  4. Strain chili mixture over the fruit. Sprinkle remaining chopped chili, and gently toss to coat. Divide salad between four bowls and top with yogurt.

NOTE: 1 tablespoon sweet chili sauce may be substituted for Thai chili.

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Summer Snap Dessert Prep Time:10 minutes Cook time:25 minutes Serves: 4
Nutrition facts: 160 Calories, 1 grams fat
Ingredients: 2 cups fresh DOLE® Tropical Gold® Pineapple, peeled and cubed , 2 cups DOLE Strawberries, hulled and halved, or quartered if larger , 1 tablespoon fresh mint leaves, minced , 1/2 cup low fat plain Greek yogurt , 2 teaspoons crystallized ginger, minced, divided , 1/2 cup water , 1/4 cup honey , 1 Thai chili, seeded, and finely minced, divided , Zest and juice of 1 lemon , Zest and juice of 1 lime, Directions:Combine pineapple and strawberries in a medium bowl. Sprinkle with mint leaves. Cover and chill until ready to serve.Combine yogurt and 1 teaspoon crystallized ginger. Cover and chill until ready to serve.Combine water, honey, half of chili, lemon, lime zests and juices in medium saucepan. Bring to a boil, reduce heat to simmer 10 to 15 minutes or until slightly thickened. Remove from heat and allow to cool.Strain chili mixture over the fruit. Sprinkle remaining chopped chili, and gently toss to coat. Divide salad between four bowls and top with yogurt.NOTE: 1 tablespoon sweet chili sauce may be substituted for Thai chili.