Peel the pineapple, remove the brown parts of the skin with a sharp kitchen knife and cut the flesh into small pieces. Collect the juice.
Whisk the yogurt until creamy, sweeten with frutilose and add the pineapple pieces and juice. Garnish the yogurt cream with lemon balm leaves and serve on the spot.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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