Pineapple Trifle

Cut the crown and the lower end of the pineapple into small pieces. Cut the pineapple skin from top to bottom, also removing the brown spots. Cut pineapple in half lengthwise and remove the hard inner stem from both halves. Cut pineapple into slices.

Remove the skin from the grapefruit so thickly that the white skin is also removed. Remove the fillets from the partitions.

Toast the flaked almonds in a frying pan without fat, stirring until light brown. Remove and set aside.

Stir through vanilla yogurt and curd. Alternate layers of pineapple slices and grapefruit fillets, Russian bread and yogurt curd in a glass bowl. The top layer should be fruit pieces.

To serve, sprinkle with flaked almonds.

Decorate with mint leaves if desired.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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