Make and Share Craft Tutorials
About
Published
10 months ago
Time
Difficulty
Posted By
When red berries are out of season and astronomically expensive, this tropical version of the classic is a fantastic alternative.
Serves 4 / Ready in 10 minutes
Tip
If you want to get ahead with this one, make it up bar the meringues, as they’ll go a bit too mushy if they sit around for any length of time.
‘Using a combination of cream and fat-free yogurt results in a pud that’s not quite so scarily laden with calories, plus it really lifts the flavour.’
Crafts
Extract from
Weekend Cookbook by Catherine Hill
Published by Penguin
From celebrated food stylist and writer Catherine Hill, comes this sumptuous collection of recipes for all home cooks who love celebrity chefs such as Nigel Slater. From stews to slow-cooked joints to mouth-watering veg dishes, this is a fully illustrated cookbook to be relied upon for delicious, original and low-maintenance meals. With chapters from Friday Night Easy to fabulous Sunday lunches, this is the only cookbook you'll need when the weekend comes round. Catherine Hill's unique cookbook is aimed at everyone who wants to cook at the weekend, whether you have a few friends over for a casual Friday night supper or are going away for a self-catering mini-break. Choose from quick, clever recipes like Tomato and Tallegio Tart or Sticky Mango Chicken Salad when you get in late on a Fri...
© 2013 Catherine Hill / Penguin · Reproduced with permission.Recipe
Ingredients
- 200 mililitre Double Cream , lightly whipped
- 150 gram Greek Yogurt
- 1 large ripe Mango , stoned, peeled and diced
- 1 Papaya , deseeded, peeled and diced
- 50 gram Meringue s, roughly crushed
- 2 Passion Fruit , halved
- Project Cost
- Cheap
-
1
Combine the cream, yogurt, mango, papaya and meringues. Stir in all but one half of the passion-fruit pulp and then spoon into glasses. Top with the remaining passion-fruit pulp and serve.
Comments
Recent Favorites
