Ingredients

Method

• 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

Ingredients

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.