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Pineapple Carpaccio With a Fruit Daiquiri Sauce

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“This was featured on the BBC on Saturday Kitchen with Chef Antony Worrall Thompson.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a sharp or serrated knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of 4 plates.
  2. In a blender, blend together the bananas, strawberries(reserving four for decoration), yoghurt or sour cream, rum, and honey until smooth.
  3. Slice the reserved strawberries.
  4. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.
  5. Enjoy!

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