Ingredients

Method

• 2 x 150 g tubs double-cream lemoncurd yoghurt
• 1 x 200 g punnet cherries, halved
• 1 x 400 g punnet strawberries, halved
• 1 x 80 g punnet pomegranate rubies
• pulp of 1 granadilla
• 2 x 10 packs frosted mini doughnuts
• espresso, for serving

Method

Ingredients

Place a small bowl into a larger bowl. Fill the small bowl with the yoghurt and top with the cherries, strawberries, a scattering of pomegranate rubies and granadilla pulp.
Arrange the frosted doughnuts in the larger bowl and serve with strong espresso.
Cook’s tip: Substitute the lemon-curd yoghurt for strawberries and-cream yoghurt and top with a large swirl of thick honey.
Per serving: 1795 kJ, 6.9 g protein, 17.4 g fat, 51.4 g carbs