1 medium pineapple, peeled cored and 'eyes' removed

300g blueberries

2 ripe bananas, peeled

125g/4oz ripe strawberries, hulled

3 tbsp lactose free cream or lactose free Greek yoghurt

2 tbsp dark rum

1 tbsp glucose

4 sprigs of mint

1 lime zested


Using a sharp knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of four large plates.

In a liquidiser, blend together the bananas, blueberries (reserving 16 for decoration), lactose free cream, rum and glucose until smooth.

Serve with the blueberries and lime zest to garnish and the daiquiri on the side.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Pineapple carpaccio with a fruit daiquiri sauce
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