Pots of granadilla yoghurt with coconut macaroons
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- Abigail Donnelly
- 6
- Easy
- 15 minutes
- 10 minutes for the macaroons
- Vergelegen Vin de Florence 2006
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
Cooking Instructions
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.
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