Pineapple boats

serves 6
ingredients
1 pineapple
225g/8oz low-fat cottage
cheese
1 red pepper, seeded and
chopped
1 fresh green chilli, seeded and
chopped
salt and freshly ground
black pepper
• Cut the pineapple into six wedges,
then cut most of the flesh from the
skin and roughly chop, discarding
any tough central core. Reserve the
wedges of skin.
• Put the pineapple flesh in a bowl
with the cottage cheese, red
pepper and chilli. Mix well and
season with salt and black pepper.
• Lay the wedges of pineapple skin
flesh-side down on a work surface.
Spoon the cheese mixture onto the
skins, and chill for at least 1 hour
before serving.