1 medium pineapple, peeled cored and 'eyes' removed
2 ripe bananas, peeled
125g/4oz ripe strawberries, hulled
3 tbsp low-fat Greek yoghurt
2 tbsp dark rum
1 tbsp glucose
4 sprigs of mint
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, strawberries (reserving four for decoration), yoghurt, rum and glucose until smooth.
Slice the four reserved strawberries. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs. To keep low FODMAP simply remove the greek style yoghurt.