Recipe

Lime and cardamom sheep's milk yoghurt with tropical fruit

Jan 31, 2010 1:00pm
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lime and cardamom sheep's milk yoghurt with tropical fruit
  • 2 medium_piece limes
  • 1/2 medium_piece (525g) red papaya, peeled, seeded
  • 1 small_piece (350g) ripe pineapple, trimmed, peeled, halved lengthways, cored
  • 2 small_piece (260g) bananas, quartered lengthways
  • 1 cup (280g) sheep's or goat's milk yoghurt
  • 1/4 teaspoon ground cardamom
  • 2 tablespoon oat bran
  • 1/3 cup (55g) blanched almonds, roasted, sliced coarsely
  • 1 1/2 tablespoon honey

Method

Lime and cardamom sheep's milk yoghurt with tropical fruit
  • 1
    Remove rind from 1 lime with a zester, into long thin strips. Finely grate rind from remaining lime. Squeeze juice from limes, you will need ¼ cup juice.
  • 2
    Cut fruit into wedge shapes. Place fruit in a large bowl with grated rind and juice, toss gently to combine.
  • 3
    Combine yoghurt and cardamom in a small bowl.
  • 4
    Spoon fruit mixture into bowls, top with half the oat bran, then the yoghurt mixture. Sprinkle with remaining oat bran, then nuts and lime strips. Drizzle with honey.

The Latest from Food To Love