Pineapple Carpaccio with Pink Sorbet

Pineapple Carpaccio with Pink Sorbet

No ratings

Prep. 20 min

Total 20 min

8 portions

Ingredients

Pink Sorbet

sugar
150 g
frozen strawberries hulled
500 g
ripe banana cut into pieces
75 g
lemon juice
2 tsp

Pineapple Carpaccio

pineapple, fresh cut vertically into 4-6 spears (approx. 200 g ea.), core removed
1
mint leave, fresh (optional) to garnish

basil leaf, fresh, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 3 mg

Protein 1 g

Calories 757 kJ / 181 kcal

Fat 0.4 g

Fibre 3.2 g

Saturated Fat 0 g

Carbohydrates 39 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

TM Basics - Thermomix® Cutter (TM5) 20 Recipes
Canada

You might also like...

Carrot Walnut Bundt Cake

1 h 20 min

Berry Dream

10 min

Custard

15 min

Strawberry Shortcake Waffle

40 min

Cream Puffs (Profiteroles) with Vanilla Ice Cream and Chocolate Sauce

2 h 15 min

Fruit, Date and Nut Chop (TM5/6 Metric)

5 min

Frozen Fruit Sorbet

5 min

Oaty Gluten Free Chocolate Chip Cookies

40 min

Pumpkin Pie

5 h

Flan Pudding

3 h

Frozen fruit sorbet

5 min

Blueberry Coffee Cake

1 h

Show all

Show all