Warm spiced tropical fruits with coconut yogurt
prep: 5 minutes
cook: 4 minutes
serving: 6
Nutrition Facts
each serving
KCal
91
Carbs
16.3g
fiber
2.8g
Protein
2.5g
Fat
1.2g
Saturates
0.2g
Sugars
15.8g
Salt
0.05g
Fruit/Veg Portion
1
Ingredients
all 10 types- 1 lime
- 4 tbsp unsweetened pineapple juice from can – fruit used later
- Half a cinnamon stick
- 2-in piece fresh root ginger, sliced
- 1 ripe mango, approx 200g, peeled, stone removed and diced
- 1 banana, peeled and sliced
- 2 kiwi fruit, peeled and cut into chunks
- 230g canned pineapple chunks in juice
- 4 tsp pomegranate seeds
- 250g low-fat plain soya yogurt with coconut
Directions
3 steps in totalStep 1
Finely grate the zest from the lime and set aside. Squeeze the lime juice into a large saucepan and add the pineapple juice, 200ml water, cinnamon stick and root ginger. Bring to the boil, take off the heat, cover and set aside for 10 minutes.
Step 2
Pile the prepared fruit except the pomegranate seeds into individual serving bowls. Strain the pineapple juice mixture and pour equally over the fruit.
Step 3
Serve with the yogurt scattered with pomegranate seeds and lime zest.
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