Firstly, slice 1 large pineapple into small, thin pieces and remove the skin (the same size as the pictured triangles but much thinner) so they don't take too long to cook.
Place on a lined baking tray and put in the oven for 55 minutes at 120C and make sure you turn them over once.
Remove from tray before they have cooled down.
In a bowl, mix 750ml of low fat natural yoghurt with 3 tablespoons of honey and the stir in the pineapple pieces. Place bowl in freezer for a few hours or until set.
Remove from freezer, scoop out yoghurt when soft enough and serve into dishes.
Enjoy.
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