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Gluten-free treat

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Pots of granadilla yoghurt with coconut macaroons

10 minutes for the macaroons

Pots of granadilla yoghurt with coconut macaroons

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes for the macaroons

Ingredients

pulp of 5 granadillas
2 cups natural yoghurt
½ cup crème fraîche

For the macaroons:

3 egg whites
¾ cup sugar
3 cups coconut

Method

Mix together the granadilla pulp (keep a little extra for topping), yoghurt and crème fraîche. Spoon into little glasses or espresso cups. Chill until needed.

To make the macaroons: Preheat the oven to 180ºC.

Mix together the egg whites, sugar and coconut. Place spoonfuls of the mixture on a greased baking tray. Bake for 10 minutes, then cool.

To serve: Top the yoghurt mixture with the extra pulp and serve with the macaroons.

Per serving: 1992.4kJ, 7.8g protein, 29g fat, 54.7g carbs

TASTE’s take:

This is good for breakfast, sprinkled with muesli, or served as a refreshing tropical-style dessert – granadilla and coconut are a perfect match.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pansy pancakes with sorbet and sweet beetroot-and-cherry syrup

Tomato and cheese souffle

Baked omelette stack

Pasta and green marrow frittata

Apple clafoutis

Baked chicken liver pate

Grilled burgers and Greek-style garlic sauce

Braised chicory quiche

Coriander-and-corn fish cakes

Chicken and mushroom turnovers

Baked meringue-topped granadillas

Pots of granadilla yoghurt with coconut macaroons

Pots of granadilla yoghurt with coconut macaroons

Ingredients

Method