Snap Dessert
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.