- ½ pineapple
- 50g baby leaf spinach
- 250ml pouring yogurt
- A few ice cubes
- 1.
Slice the top off the pineapple, then slice the pineapple 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.
- 2.
Tuck in the baby leaf spinach. Pour in 250ml of the pouring yogurt (save the rest for your Sharon Fruit & Sunflower Seed Smoothie) and add a few ice cubes. Blitz for a few mins till smooth, then pour into glasses and serve.
- Tip
Pineapple dreams
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.