1 pineapple
1 cup (reduced-fat cream) of water
2 tablespoons of baking powder for oven and stove
1/2 packet of pineapple gelatin
5 tablespoons of milk
Juice of 1/2 lime
1/2 cup (cup) of water
8 leaves of parsley
1 tablespoon of unflavored gelatin
1 pineapple
1 cup (reduced-fat cream) of water
2 tablespoons of baking powder for oven and stove
1/2 packet of pineapple gelatin
5 tablespoons of milk
Juice of 1/2 lime
1/2 cup (cup) of water
8 leaves of parsley
1 tablespoon of unflavored gelatin
Cut the pineapple in half, lengthwise
Remove the pulp and leave the rind upside down on a paper towel
Cook the pulp with the cup of water and half the baking powder for 15 minutes
Remove from heat and add the pineapple gelatin
Transfer to a blender and combine the milk, lime juice, remaining baking powder, 1/2 cup (cup) of water, and parsley leaves
Blend the mixture and add the dissolved unflavored gelatin according to the manufacturer's instructions
Pour the cream into the pineapple rinds and refrigerate for two hours
Serve chilled
