Swap ice cream for a divine fruit yoghurt dessert that is refreshing and easy to prepare. This recipe is part of Open Kitchen by Janice O’Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.
- 1 L natural yoghurt
- 400 g sour cream
- 8 pcs passion fruit (pulp only)
- 4 tbsps palm sugar (more or less)
- 300 g fresh raspberries
- Mint leaves to decorate
In a bowl, place yoghurt, sour cream, passion fruit pulp and sugar. Mix well and taste.
Spoon yoghurt mixture to fill half of the glass.
Add raspberries and top up with more yoghurt mixture. Decorate with 1 raspberry and mint leaf. Refrigerate till you are ready to serve.