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7 minutes
3 minutes
10 minutes
- 40.00 ml flaked almonds
- 1 x 450g can crushed pineapple in syrup, drained
- 660g lemon-flavoured yoghurt
- 1. Heat a small non-stick frying pan over medium heat. Add almonds and stir occasionally for 2-3 minutes until they are toasted. Remove from heat.
- Divide half of the pineapple evenly into 4 serving glasses. Spoon half of the luscious lemon cream over the pineapple in each glass. Repeat the layers with the remaining pineapple and lemon cream. Finish with a generous sprinkle of toasted almonds and enjoy promptly.
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