I put some pineapple chunks in our home juicer and used the pulp for an impromptu pudding by stirring it into plain yogurt. I added a blend of chia and flax seeds for a nutritional boost.
It’s good for breakfast, snacking or dessert.
The sweetness of the pineapple balances the sourness of the yogurt, and the seed blend adds fiber to the dish. Plus, you get probiotics from the yogurt (good for gut bacteria).
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Published by Aileen Torres-Bennett
Aileen Torres-Bennett is a writer with a master of science degree in journalism from Columbia University in New York City. She has written for AP, Reuters and Travel + Leisure. Aileen is also an artist. All content on her site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on the site should credit Aileen Torres-Bennett and link to the site.
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