Cherry Pineapple Delight

This vibrant cherry pineapple delight is a refreshing, no-bake layered dessert that combines sweet pineapple chunks, tart cherries, and creamy yogurt for a light, fruity treat. Perfect for hot Lahore days or family gatherings, it uses affordable canned or fresh fruit, sets quickly in the fridge, and looks impressive without any baking. Serve chilled as a cool end to meals or a standalone snack.

Ingredients

  • For 6 to 8 servings, gather these simple, market-friendly items:
  • 1 can (400 grams) pineapple chunks in juice, drained (reserve ½ cup juice)
  • 1 can (400 grams) pitted cherries in syrup, drained (or 2 cups fresh/frozen cherries if in season)
  • 2 cups plain low-fat yogurt or thick fresh curd (dahi), chilled
  • 1 packet (about 85 grams) cherry or pineapple flavored jelly (or use unflavored gelatin with fruit juice)
  • 1 cup boiling water (for dissolving jelly)
  • ½ cup cold water or reserved pineapple juice
  • 2 tablespoons honey or sugar (optional, adjust for sweetness)
  • 1 teaspoon vanilla extract
  • Optional topping: ¼ cup crushed digestive biscuits, graham crackers, or chopped nuts for crunch
  • Fresh mint leaves for garnish
  • Use canned fruit year-round for consistency and low cost.

Direction

  • Assemble this easy delight with these quick steps:
  • Step 1: Prepare the jelly: Dissolve the jelly powder in 1 cup boiling water, stirring until completely dissolved (about 2 minutes). Add ½ cup cold water or reserved pineapple juice, mix well, and let it cool slightly at room temperature (do not let it set yet).
  • Step 2: In a large bowl, whisk the chilled yogurt or curd with vanilla extract and honey/sugar until smooth and slightly fluffy.
  • Step 3: Fold the cooled (but still liquid) jelly mixture into the yogurt slowly, stirring gently to combine evenly without overmixing.
  • Step 4: In a clear glass bowl, trifle dish, or individual glasses, layer half the pineapple chunks and cherries at the bottom. Pour half the yogurt-jelly mixture over the fruit, spreading evenly.
  • Step 5: Add the remaining fruit on top, then pour the rest of the yogurt-jelly mixture to cover. Smooth the surface.
  • Step 6: Refrigerate for at least 3 to 4 hours (or overnight) until fully set and chilled. Before serving, sprinkle crushed biscuits or nuts on top and garnish with mint leaves. Scoop or slice to serve cold.

Nutrients Information

Per serving (about 1 cup, approximate values with low-fat yogurt and no added sugar)

  • Calories: 140 to 180
  • Total Fat: 1 to 2 grams
  • Saturated Fat: 0.5 to 1 gram
  • Cholesterol: 3 to 8 milligrams
  • Sodium: 60 to 100 milligrams
  • Total Carbohydrates: 28 to 35 grams
  • Dietary Fiber: 1 to 2 grams
  • Sugars: 22 to 28 grams (mostly natural from fruit and jelly)
  • Protein: 5 to 7 grams
  • A good source of vitamin C from pineapple and cherries for immunity, plus calcium from yogurt. Low in fat, naturally hydrating, and a lighter dessert option compared to creamy cakes.

Recipes Credit

Inspired by classic no-bake fruit gelatin parfaits and layered yogurt desserts popular in desi homes during summer, often made with seasonal or canned fruit and dahi. Draws from simple trifle-style recipes shared in family collections, budget dessert blogs, and South Asian fusion ideas that swap heavy cream for yogurt. Adapted here for easy, refreshing, low-cost indulgence using everyday market finds like pineapple and cherries. Freshly presented for quick, fruity family treats.