Pineapple and Lemon Frozen Yoghurt

Method

Method

1. Slice pineapple in half and score flesh with a knife
2. Remove flesh cubes using a spoon and place in freezer for a few hours or until frozen.
3. Place frozen pineapple into blender.
4. Add honey and yoghurt to blender and blend until smooth and creamy. Adjust the honey amount depending on the sweetness of your pineapple.
5. Pour mixture into an airtight freezable container and freeze for a minimum of 6 hours but preferably overnight.
6. Serve out scoops into bowls or serve in a hollowed-out pineapple shell for a bit of fun!