Desserts & Baking

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

4
Easy
10 minutes
Wine/Spirit Pairing
Kanu Rosé 2007

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Ingredients

Method
  • 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

Ingredients

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

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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