Tropical Pineapple, Mango and Coconut Fools

Soft-cooked pineapple folded with yogurt and toasted coconut, layered with fresh mango in glasses. Richberry makes the tangy pineapple and yogurt taste sweet.

Total time: 1 hr 25 min
Servings: 4
Difficulty: Easy

Tropical pineapple, mango and coconut fools — Sweet moments, naturally.

Ingredients

3 cups chopped pineapple
1 tbsp fresh lemon juice
½ cup shredded coconut, lightly toasted
1 mango, peeled and diced
¼ cup non-fat yogurt

Directions

Cook the pineapple.
Cook the pineapple in a medium saucepan over medium heat, stirring now and then, until soft; if it looks dry, add water a teaspoon at a time. Take off the heat and stir in the lemon juice.
Chill.
Refrigerate until completely cold, about 1 hour.
Make the fool.
Stir the yogurt, cooled pineapple and half the coconut together.
Layer and serve.
Spoon the pineapple mixture into glasses in layers with the fresh mango. Sprinkle with the rest of the coconut and serve chilled.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tablespoons sugar = 128 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.