The Australian Women’s Weekly Food

Fruit For days!

EVERYTHING RED FRUIT JARS WITH COCONUT YOGHURT

PREP TIME 10 MINUTES SERVES 4

2 medium red dragon fruit, cut into 2cm pieces
125g fresh raspberries
2 cups (560g) coconut yoghurt
250g fresh cherries
250g fresh strawberries, sliced
½ cup (25g) toasted coconut flakes cardamom crumble (optional), to serve

1 Divide dragon fruit and raspberries among four jars. Top with yoghurt, cherries and strawberries.

2 Just before serving, scatter with coconut flakes and cardamom crumble, if you like.

CARDAMOM CRUMBLE

PREP + COOK TIME 10 MINUTES (+ COOLING) MAKES ABOUT ½ CUP

Combine ½ cup rolled oats, 2 tablespoons chopped pistachios, 1

You’re reading a preview, subscribe to read more.

More from The Australian Women’s Weekly Food

The Australian Women’s Weekly Food1 min read
Fasta Pasta
It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,
The Australian Women’s Weekly Food1 min read
Dip It Real Good
PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
The Australian Women’s Weekly Food1 min read
Go With The Grain
Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester

Related