Fruit medley with yoghurt, honey and nuts

Recipe from: 19 November 2015
recipe, fruit, youghurt, dessert, treat, breakfast

Ingredients 6
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1
    ripe medium-sized pawpaw
  • 1
    punnet blueberries
  • 1
    small punnet strawberries, sliced
  • 250
    ml
    Greek yoghurt, or plain yoghurt
  • 80
    ml
    pecan nuts, lightly toasted and chopped
  • 5
    ml
    sesame seeds, toasted
 

Method

00:15
 
Peel the pawpaw and remove the pips. Cut into slices or cubes. Mix with the berries.

Divide the fruit between four serving bowls or glasses and top with the yoghurt. (If you prefer, do this the other way around.)

Drizzle with honey and sprinkle with the nuts and seeds.

Champagne cocktail:

Make a champagne cocktail by mixing half a glass of freshly squeezed orange juice with half a glass of sparkling wine. Use lemonade instead of sparkling wine if you prefer not to serve alcohol.

Image and text: Ideas magazine.

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Read more on: breakfast  |  recipe  |  dessert  |  nuts  |  honey  |  snack  |  fruit  |  treat
 

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