Pineapple Yogurt Sauce

Chef Brockman originally made this sauce to accompany our Lemon Pound Cake. But my kids also adore the sauce drizzled over granola or even fresh fruit.

Email : print : feedback : :

It takes five minutes to make, and it will taste even better the next day. Make sure you keep it refrigerated in an air-tight container. And feel free to substitute your favorite fruit in the sauce; it's delicious with blueberries or chunks of strawberries or peaches (frozen or fresh).

rated by

18 members

average rating

good

what do you think?

rate it

Total Time : 5 minutes
Prep Time : 5 minutes
Servings : 12

Ingredients

12 oz. plain low-fat yogurt
1 Tablespoon honey
1 Tablespoon orange, lime or lemon juice
2 teaspoons lemon (or lime or orange) zest, chopped
1 teaspoon vanilla
One 14 oz. can pineapple, chunky or diced

what's this?

Directions

step 1Place the yogurt, honey, citrus juice, citrus zest and vanilla in a bowl and whisk together until combined. Drain the juice from the pineapple pieces and add them to the yogurt mixture.

step 2Stir with a spoon to combine.

step 3Place in a Ziploc® Brand Container and refrigerate over night. The sauce will taste better the next day and stay fresh for 3 days. Drizzle over our Lemon Pound Cake; it is also excellent as a topping for granola.