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1. Heat the oven to 120C/fan 100/gas 1/2. Peel the pineapple and cut 6 thin, round pieces. Put them on a baking tray lined with a cooling rack. Sprinkle 1 tbsp sugar over and bake for 45-50 minutes until the edges are turning brown.
2. To make the pineapple yogurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yogurt, lime zest, juice and mint together in a mixing bowl and add the pineapple purée. Pour into an ice-cream maker, churn until thick and then freeze.
3. To make the raspberry sorbet, boil the sugar and 150ml water for 1 minute. Set aside a few raspberries to decorate and stew the rest in the sugar syrup for 15 minutes on a medium heat. Purée in a blender or food processor. Sieve to remove the pips and leave to cool. Put in the fridge until cold. Pour into an ice-cream maker, churn until thick then freeze.
4. To serve, soften both ices in the fridge for 20 minutes before scooping. Serve in a glass or bowl with a pineapple wafer and a few raspberries.

314 kcalories, protein 5.7g, carbohydrate 74.6g, fat 1.2 g, saturated fat 0.5g, fibre 2.8g, salt 0.18 g

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Ingredients

• 1 small ripe pineapple , about 350g
• 125g caster sugar plus 1 tbsp
• 500ml natural yogurt
• 2 limes , zested and juiced
• 10g mint

RASPBERRY SORBET

• 200g caster sugar
• 500g raspberries

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 40 minutes plus overnight freezing

Low-fat

Ingredients

• 1 small ripe pineapple , about 350g
• 125g caster sugar plus 1 tbsp
• 500ml natural yogurt
• 2 limes , zested and juiced
• 10g mint

RASPBERRY SORBET

• 200g caster sugar
• 500g raspberries

314 kcalories, protein 5.7g, carbohydrate 74.6g, fat 1.2 g, saturated fat 0.5g, fibre 2.8g, salt 0.18 g

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