Name: Pineapple crunch
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 840 gram canned crushed pineapple, drained; 2 nashi pears (430g), chopped coarsely; 1 tablespoon coconut-flavoured liqueur; 1 cup (50g) just right cereal; 1 tablespoon pepitas (dried pumpkin seeds); 1 tablespoon sunflower seeds; 2 tablespoon low-fat yoghurt; 1 tablespoon honey

Ingredients

840 gram canned crushed pineapple, drained

2 nashi pears (430g), chopped coarsely

1 tablespoon coconut-flavoured liqueur

1 cup (50g) just right cereal

1 tablespoon pepitas (dried pumpkin seeds)

1 tablespoon sunflower seeds

2 tablespoon low-fat yoghurt

1 tablespoon honey

Method

1.Preheat oven to 180°C/350°F.

2.Grease four 1-cup (250ml) ovenproof dishes; place on an oven tray.

3.Combine pineapple, pear and liqueur in a medium bowl; divide among dishes.

4.Combine cereal, seeds, yoghurt and honey in the same bowl. Divide mixture among dishes; bake, uncovered, about 20 minutes or until browned lightly.

You can substitute chopped, drained canned peaches or apricots for the pineapple in this recipe. We used Just Right breakfast cereal in this recipe but you can use any flaked and dried fruit cereal, even a muesli or granola-like product. We used Malibu liqueur but you can use your favourite brand.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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