Pineapple-yoghurt Ladyfinger Dessert

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 16
• 500 g greek yogurt (strained and full-fat)
• 2 (500 g) pineapple rings (in natural juice not syrup)
• 2 (200 g) ladyfingers
• 500 ml non-dairy whipping cream (cool whip or vegetal cream)
• 4 tablespoons icing sugar (heaped)
• 1 teaspoon vanilla essence
• 10 -15 glace cherries (to decorate)

Recipe

• 1 drain pineapple and reserve juice.
• 2 whip cream with icing sugar and vanilla essence until firm peaks form.
• 3 fold yoghurt into cream - it should be a stiff, thick cream.
• 4 place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
• 5 pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
• 6 cover biscuits with half of the cream and cover with pineapple rings. ( i prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
• 7 add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
• 8 cover with the remaining cream and smooth the layer well.
• 9 arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
• 10 allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
• 11 edited to add: i recently made this with one tin sliced pineapple and one tin peach halves. i mixed the juices from the tins and decorated the layers and the top with both types of fruit. personally i liked this version even better than the original one i posted and encourage anyone interested to try different combinations of fruit.