- ½ pineapple
- 50g baby leaf spinach
- 250ml pouring yogurt
- A few ice cubes
Slice the top off the pineapple, then slice it in half. Set 1 half aside (see our tip on how to use it up). Slice the base and skin off the other pineapple half and use the tip of a small, sharp knife to cut out the ‘eyes’. Finely chop the pineapple and pop it in your blender.
Tuck in the baby leaf spinach. Pour in 250ml of the drinking yogurt and add a few ice cubes. Blitz for a few mins till smooth, then pour into glasses and serve.
You can use all the pineapple in this smoothie if you have a big enough blender (this will affect the nutritional information) or keep it, wrapped, in your fridge for 2-3 days. Try turning your leftover pineapple into a fresh and fiery fruit salad by peeled and dicing the pineapple and tossing it with lime zest and juice, chopped chilli and a spoonful of sugar. Let it sit for a 10-15 to marinate, then serve.