Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 31

Serves 2

When I make a sundae, there are no rules – I use whatever I have to hand. However, the one guideline I try to follow is to make it as colourful as possible. We eat with our eyes, so I often consider how something will look when I make it. Layering is one way to make a dish more visually appealing. The mango and coconut give it a tropical flair and offer up one-and-a-half fruit servings, as well as protein and fibre.

1½ cups (350g) fat-free plain Greek yoghurt

½ cup (90g) chopped strawberries

½ cup (80g) chopped pineapple

½ cup (95g) chopped mango

¼ cup (15g) sweetened coconut flakes*

2 teaspoons honey

*Read the label to be sure this product is gluten-free.

Layer the yoghurt, strawberries, pineapple and mango in clear sundae or champagne glasses. Top with coconut flakes, drizzle with honey and serve.

A DIY Sundae Party Bar

Start with fat-free Greek yoghurt and let your guests pick their favourite mix-ins. Choose a variety for maximum flavour, colour and crunch:

FRUITY: fresh berries, cherries, bananas, peaches, kiwi, pomegranate seeds, pineapple, mango, fresh figs, dried fruit

CRUNCHY: granola, toasted nuts (chopped pecans, walnuts, pistachios and almonds), coconut flakes (toasted, optional)

SWEET: cocoa nibs, dark chocolate, honey, peanut butter, maple syrup

‘SPICE-Y’: cinnamon, cocoa powder, nutmeg

NUTRITION BOOSTERS: chia seeds, hemp seeds, ground flaxseeds, goji berries, toasted quinoa