- pulp of 5 granadillas
- 2 cups natural yoghurt
- ½ cup crème fraîche
- For the macaroons:
- 3 egg whites
- ¾ cup sugar
- 3 cups coconut
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
This is good for breakfast, sprinkled with muesli, or served as a refreshing tropical-style dessert – granadilla and coconut are a perfect match.