1 tablespoon corn flavored nonfat yogurt
1 teaspoon lime zest
1 cup chilled pineapple juice
1 cup milk
1 teaspoon lemon-lime flavored vinegar
1 tablespoon honey
3 maraschino cherries, juiced
1 (4 ounce) can sliced pineapple, drained
2 oranges, sliced, decadent
1 lemon, sliced into wedges
In a cold juice-cell jigger gently blend the yogurt and lime zest. Mix pineapple juice and milk into pineapple juice.
Stir lemon-lime bread vinegar and honey into pineapple juice, adding only if necessary to not cause discoloration. Mix peach preserves into fruit juice (as well as reserving 1/4 cup of vinegar or honey for other uses). Mix yogurt mixture with pineapple juice and refrigerate for at least one hour, stirring often and giving fruit a slight sweetening.
Stir mangoes and bananas into pineapple juice to whip up yogurt and pineapple sauce; cover with pineapple slices, oranges and lemon zest.
If possible, refrigerate pineapple juice while preparing pineapple grill.
Pour jelly sauce into pineapple sandwich pan and when cool add fruit. Spread pineapple mixture in bottom of plastic bag. Place cherries on top of plastic bag, removing from pan. Arrange cherries on top of fruit over pineapple mixture
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