Piles of frosted mini doughnuts with fresh berries and creamy lemon-curd yoghurt

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 x 150 g tubs double-cream lemoncurd yoghurt
1 x 200 g punnet cherries, halved
1 x 400 g punnet strawberries, halved
1 x 80 g punnet pomegranate rubies
pulp of 1 granadilla
2 x 10 packs frosted mini doughnuts
espresso, for serving

Method

Place a small bowl into a larger bowl. Fill the small bowl with the yoghurt and top with the cherries, strawberries, a scattering of pomegranate rubies and granadilla pulp.
Arrange the frosted doughnuts in the larger bowl and serve with strong espresso.
Cook’s tip: Substitute the lemon-curd yoghurt for strawberries and-cream yoghurt and top with a large swirl of thick honey.
Per serving: 1795 kJ, 6.9 g protein, 17.4 g fat, 51.4 g carbs

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Warm chocolate beignets in cinnamon sugar

Home made cinnamon sugar doughnuts

Banana doughnut fritters

Zesty home-made doughnuts with orange drizzle

Pumpkin or butternut fritters

Piles of frosted mini doughnuts with fresh berries and creamy lemon-curd yoghurt

Piles of frosted mini doughnuts with fresh berries and creamy lemon-curd yoghurt

Ingredients

Method