PINEAPPLE COUPE
Ananascoupe
Serves 4
2 eggs, separated
0.2 cup sugar
0.4 cup flaked coconut
0.8 cup low-fat Kesella
0.8 cup crushed canned pineapple,
drained
Decoration:
fresh mint or lemon balm
Beat the egg yolks with the sugar and mix with coconut flakes and Kesella. Add the well-drained pineapple and beat the egg whites until stiff. Gently stir the stiff egg whites into the coconut mixture and spoon the dessert up into serving glasses or bowls. Decorate and store in the fridge for a while before serving.
Enjoy!
Bella
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