PREP 10 MINUTES | COOK 30 MINUTES
2 red apples, each cut into 6 wedges and cored
2 pears, quartered and cored
2 mandarins, peeled and halved widthways
juice of 1 lemon
1 cinnamon stick, broken in half
½ cup (125 ml) boiling water
2 tablespoons pumpkin seeds, toasted
¾ cup full-cream unsweetened
vanilla Greek yoghurt
½ teaspoon ground cinnamon
You can make this up to 1 day ahead of serving. Store the fruit and yoghurt separately in airtight containers in the fridge. Reheat the
fruit in a microwave on medium heat for 2–3 minutes to warm.
1. Preheat the oven to 200°C (180°C fan-forced).
2. Place the apple, pear, mandarin, lemon juice, cinnamon and boiling water in a deep baking dish. Cover tightly with foil.
Bake for 30 minutes or until the fruit is tender.
3. Make the cinnamon yoghurt by combining the ingredients together until smooth. Chill until required.
4. Serve the warm fruit with the pan juices and cinnamon yoghurt, scattered with the toasted pumpkin seeds.
TOTAL CALORIES 816
CALORIES PER SERVE 204
Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.
Through her son Luca Dotti, we take a look inside Audrey Hepburn’s private world. Dotti has carefully combined recollections, anecdotes, excerpts from her personal correspondence, drawings, and recipes for her...On July 27, 2015
I made this one fine morning when living in LA. It kind of happened accidentally and it was aOn February 3, 2017
I first had a bruschetta like this in one of the most idyllic of the countless idyllic medieval hill towns in Tuscany, San Gimignano. It was a really hot day...On November 4, 2016
Amie Harper has always been passionate about preparing and sharing delicious, nutritious meals among family and friends. With the exciting arrival of her first child, she turned her attention to...On April 7, 2017
IMMUNITY-BOOSTING ELIXIROn September 29, 2016
SERVES 4On February 16, 2018