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Ingredients (serves 2)
250 g canned pineapple
• 50 g condensed milk
• 2 egg whites
• 100 semi-skimmed milk
• Ground cinnamon
Drain the pineapple, chop and put in a saucepan. Cook gently while stirring until the colour darkens slightly. Set aside.
2. Put pineapple, milk, condensed milk, and egg whites in a blending container.
3. Blend until creamy.
4. Pour into individual oven-safe moulds and bake in a bain-marie at 160ºC for 20-25 minutes, or until set.
5. Remove from oven and let cool.
6. Remove from moulds and sprinkle with cinnamon.
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