How to make pineapple cream in 10 minutes

Pineapple cream is one of those clever recipes that saves a lot of time and calories. It has zero added fat, healthy ingredients, and little sugar because the sweetness comes mostly from the abundant pineapple. To make this recipe even healthier and tastier, I chose a whole wheat flour that's truly exceptional in terms of quality and nutritional value.

Here's how to make this super-versatile cream, especially since it's eggless, so it can be stored in the refrigerator for 3-4 days without any problems and will always be ready for all your desserts. It's perfect for filling cakes and tarts, but also excellent enjoyed by the spoonful and delicious when paired with fresh seasonal fruit. I forgot: it really does take 10 minutes to make . It doesn't get any more deliciously clever than that!

• 250 g ripe pineapple
• 50 g Mentana wholemeal flour
• 30 g – whole icing sugar
• 1/2 vanilla bean
• 20 g cornstarch
• 250 g whole milk
• 65 g low-fat Greek yogurt
• 10 g agave juice

• Puree the pineapple with an immersion blender, add the brown sugar, and cook over medium heat for about 5 minutes, or until the cream begins to thicken slightly. Remove from the heat and stir in the vanilla seeds.
• In a bowl, sift the flour and cornstarch together, then slowly add the milk, whisking to avoid lumps. Stirring constantly, add the pineapple, place over heat, and stir constantly until the mixture thickens—this will take a few minutes.
• Cover with plastic wrap and let cool, then add the yogurt and agave syrup and mix again. Store in a bowl with plastic wrap on top, or pour into individual bowls or a piping bag, depending on how you plan to use it.

• For a smoother cream, you can sieve the pineapple after blending it—before adding the brown sugar—and replace the whole wheat flour with plain flour. However, you'll lose all the nutritional value that whole wheat flour and pineapple fiber provide.