I’m happy to break the rules and try alternatives ingredients as berries can be a little expensive at times, so I thought I’d try this with some of my favourite yellow fruits such as mango, papaya and passion fruit. I’m also using a combination of cream and good thick full fat Greek yoghurt.
Serves 4
Ingredients:
200ml double cream, lightly whipped
150g Full fat Greek yogurt
1 large ripe mango, stoned, peeled and diced 1 cm cubes
1 papaya, deseeded, peeled and diced 1 cm
50g meringues, roughly crushed
2 passion fruit, halved
Tips of mint for garnishing
Cooking Instructions:
- In a large bowl lightly whip the cream, be careful not to over whip as it will curdle.
- Now combine the cream, yogurt, mango, papaya and meringues. Stir in all but one half of the passion-fruit pulp.
- Spoon the mixture into the serving bowls/cups.
- Top with the remaining passion-fruit pulp.
- Refrigerate for at last an hour.
- When ready to serve, garnish with the tips of fresh mint.
- Serve and enjoy.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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