sunshine on your plate To get in the summer mood, we have this great recipe for you. because if this recipe is low in calories.
Ingredients 4 persons:
a fresh pineapple
1 tablespoon low fat butter
4 tablespoons low fat cream
fresh mint leaves
Method of preparation: T
ake a fresh, ripe and good quality pineapple. Clean and cut 4 slices into triangles (save the rest for the sorbet). To enhance the flavour roast the triangles in the oven for a few minutes in a bowl with a little bit of water and 1 tablespoon of low fat butter. Meanwhile whip the low fat cream until it´s thick.
For the Sorbet: Cut the rest of the pineapple into 2-inch pieces. Place pineapple, 1 tablespoon fresh lemon juice + some liquid sweetener into a food processor; blend until smooth.
Pour mixture into the ice cold bowl of an ice-cream maker; follow the manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.
If you don’t have an ice-cream maker, use a covered metal bowl. Freeze mixture for 3 hours or until it is firm on the outside but still slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.
For the lychee soup: peel and chop the lychees. Put them in a bowl with a little water and some liquid sweetener; let the chopped lychees cook until the water has turned into a syrup. Blend the lychees until all lumps have disappeared and let it cool.
PRESENTATION: Serve the lychee soup in a bowl, to the soup we can add a little whipped cream, a scoop of sorbet surrounded by the triangles of grilled pineapple. To decorate we can add some chopped fresh mint.
This is a recipe designed by nutritionist Irene Dominguez of Hotel El Palasiet Termas Marinas. The El Palasiet Restaurant provides a healthy and delicious cuisine, showing their guests that living a healthy life does not have to be at odds with the pleasure of good food. Springing from the fusion of traditional Mediterranean cuisine with avant-garde healthy culinary techniques. Specialist dietary requirements can also be catered for.