Panettone wafers layered with creamy yoghurt and fresh fruit, drizzled with nougat cream
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- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 15 minutes
- 10 to 15 minutes
- Lourensford Viognier 2008
Ingredients
- 4 mini panettones, sliced into thin rounds
- 1 x 100 g handmade nougat bar, cut into small chunks
- 1/3 cup cream
- 1 cup full-cream Greek-style yoghurt
- 4 ripe plums, thinly sliced
- 4 ripe peaches, thinly sliced
- 1 candy cane, crushed
Cooking Instructions
Preheat the oven to 200°C.
Using a rolling pin or the base of your palm, flatten the panettone rounds. Place on a tinfoiled baking tray and bake until crisp and golden.
Add the nougat and cream to a bowl, and heat in the microwave for 30 seconds, stirring often, until combined.
To serve, place a panettone round on each plate and top with a spoon of the Greek-style yoghurt and a slice each of plum and peach. Repeat to create a tower.
Drizzle generously with the nougat cream and scatter over the crushed candy cane.
Cook’s tip: Mini panettones can be bought from the in-store bakery at selected Woolworths stores. As an alternative to stone fruit, use thin slivers of fresh, plump, black seasonal figs.
Per serving: 3164.1 kJ, 14.6 g protein, 26.9 g fat, 108.5 g carbs
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