Pineapple Boats

(SERVES 6)

• 1 ripe fresh pineapple
• 225 g/8 oz/1 cup very low-fat cottage cheese
• 1 red (bell) pepper, chopped
• 1 green chilli, seeded and chopped
• Salt and freshly ground black pepper

Cut the pineapple into six wedges, leaving the green leaves on. Cut most of the flesh off the skin and roughly chop, discarding and tough central core. Place in a bowl with the cheese, red pepper and chilli. Mix well and season to taste. Place the pine-apple skins on serving plates. Spoon the cheese and fruit mixture on to the skins and chill, if time, before serving.