Grilled pineapple parfait!
Peel pineapple and quarter. Grill for no longer than 15 minutes in total. Slice into bite sized pieces. Cool before refrigerating.
Mix together 1/4 cup balsamic vinegar, 1 tablespoon of honey, and 1 tablespoon red wine vinegar. Reduce on the stove until only half remains. Place in the fridge to cool - you just want it to become more viscous.
Take fat free, plain Greek yogurt (1/2 cup) and mix in 2 tablespoons vanilla extract and 1 1/2 tablespoons honey.
Place yogurt on the plate with a drizzle of honey if desired. Top with pineapple and balsamic vinegar reduction.
Enjoy!
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