Pineapple Raita
Becky Luigart-Stayner
Fresh pineapple tastes terrific in this twist on a traditional Indian condiment. But you can use canned, as well (use one tablespoon of the syrup in place of the sugar called for in the recipe). You can prepare this up to a day ahead; garnish with mint and peppercorns just before serving. Serve with grilled chicken and pita bread.
Yield: 3 1/2 cups (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 17
- Calories from fat: 15%
- Fat: 0.3g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 1g
- Carbohydrate: 2.7g
- Fiber: 0.1g
- Cholesterol: 1mg
- Iron: 0.1mg
- Sodium: 18mg
- Calcium: 33mg
Ingredients
- 2 cups plain low-fat yogurt
- 1 tablespoon sugar
- Dash of salt
- 1 1/2 cups diced pineapple
- 1/2 teaspoon dried mint flakes
- 1/4 teaspoon crushed pink peppercorns
Preparation
- Place yogurt, sugar, and dash of salt in a bowl; stir well with a whisk until smooth. Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill. Before serving, sprinkle with dried mint flakes and crushed pink peppercorns.
Pineapple Raita Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: Indian
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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