I don't think there is any form the pineapple comes in that I dislike, whether it be grilled, upside down in a cake, baked on top of a ham, and of course on a pizza pie! The only form of pineapple I think is mediocre, but I would still eat, is dried pineapple. It tastes good, but is there really a point to pineapple without its luscious juices? I enjoyed doing a little bit of research about pineapple and found an enjoyable page written by a journalist about the social history of the pineapple. http://www.levins.com/pineapple.html
This recipe is one inspired by what I gave up for lent: cookies and cakes (mainly in 100 calorie pack form...which always ended up being 300 calories by the time I ripped open 3 bags in 1 sitting). Not that I feel I had to give up anything, to be honest. I have had enough tragedy in the past year to last me an eternity, so I don't exactly feel I need to repent for much. Still, I decided to forgo those types of sweets even though I have a sweet tooth. So what is the understudy until Easter? Puddings, iced treats, and yogurt! I made this easy recipe within ten minutes, and it is absolutely delicious.
What is the one fruit you could live on for the rest of your life?
Pineapple Pudding (Courtesy of lowfatlifestyle.com)
1 package of sugar-free and fat-free instant vanilla pudding
1 20 oz. can of crushed pineapple, not drained
1 cup of plain, low-fat yogurt
In a mixing bowl, whisk all ingredients together. Spoon in serving dishes and chill for at least 30 minutes. Serve with your favorite garish: berries, lime wedges, whipped topping, etc.