Ambrosia with pineapple
From the nuns of the Ikosifinissa Abbey
Ingredients
1 kg strained yogurt
½ kg whipped cream (Vegeta Gream)
1 can pineapple cut into rings
1 vanilla
A few walnuts
Caramel syrup for garnish
How to prepare
In a mixer, beat the cream with the whisk and in the end add the vanilla.
Use a rubber spatula to add the yogurt and stir lightly to prevent from separating.
Drain the slices of pineapple and chop.
In a platter or bowls spread the slices of pineapple and pour the cream.
Place in the refrigerator to freeze for at least 1 hour.
Serve in bowls and sprinkle with walnuts and caramel syrup or chocolate syrup.
