Pineapple and yoghurt dip
Serve with sliced fruit for a refreshing morning or afternoon tea.
V
Vegetarian
SF
Soy free
NF
Nut free
GF
Gluten free
FS
Fish and shellfish free
EF
Egg free
Baby friendly
Breakfast
Snack
Ingredients
Serves
people
1 serve = approximately 30g (1 heaped tablespoon)
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Method
- Drain pineapple well to remove all liquid.
- Combine pineapple and yoghurt and mix well.
This recipe adds foods from the following food groups to the menu
- Fruit
- Milk/alternatives
Options include
- Pineapple can be substituted with other tinned fruit (e.g. peaches).
Recipe tip
- For a smoother texture, blend the dip in a food processor.
- Serve with sliced fruit to increase the amount of fruit on the menu.
Early childhood services
OSHC
Main meal
+1
DF
SF
NF
LF
GF
FS
+1
Menu planning for halal meals
Allergies & intolerances
Menu planning for kosher-style meals
Allergies & intolerances
Menu planning for vegetarian and vegan diets
Allergies & intolerances
Food Allergies and Intolerances Case Study – Sherbrooke Family and Children’s Care
Allergies & intolerances
+1
Allergy Case Study Goodstart Hampton Park – Coral Drive
Allergies & intolerances
Mini Professional Development 3: Managing fussy eating
Health promoter resources
+1
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
Register your interest
"*" indicates required fields
