Pineapple isn’t remotely low carb, but if you’ve got a fresh pineapple and are using its innards for a recipe for those who don’t care about carb counts, snag the pineapple itself to use as a great serving bowl.
Ingredients:
- Your choice of fresh fruit — strawberries, blueberries, raspberries are natural choices
- sprigs of mint for garnish
- 1 fresh pineapple
Directions: 
Cut the pineapple horizontally. Here, my friend Kenji cut out the inside with a small paring knife and finished getting the meat out with a serrated grapefruit spoon. We thoroughly washed all the fruit.
It is important to heap the fruit up so the offering looks bountiful. I wish I had had some of my homemade poppy seed dressing, but, alas, I did not. Don’t forget a few sprigs of mint! To dress up the plates a bit, I mixed sour cream with enough cream to make it flow well in a squeeze bottle. Then I took some strawberry sugar-free ice cream topping, added a little of the sour cream/cream mixture to it and put it into a second squeeze bottle. Here’s a tip: When you are working with squeeze bottles, be sure you start with the tip very close to the plate. If you try to squirt from too high up, it’s a mess. On the picture at the top of the page, I had the plate turned around toward me (pineapple off, while I squirted) and you can see that my first loops were way too thick. Then I realized I could have more control closer to the plate. Bingo!
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