Fruit Soup With Frozen Yoghurt And MintBy Jill Dupleix On Oct 04, 2020
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Spring fruits are doused in a minty syrup, ready to serve with a scoop of frozen or thick, natural yoghurt.
All you have to do is throw all your ingredients of Fruit Soup With Frozen Yoghurt And Mint
- 1/2 cup (110g) caster sugar
- 2 tablespoons mint leaves
- 1/2 pineapple, peeled, cored, cut into 2cm pieces
- 1 small red papaya, peeled, seeds removed, cut into 2cm pieces
- 200g strawberries, hulled, quartered
- Pulp of 2 passionfruit
- 150g frozen fruit yoghurt or thick, natural yoghurt
The instruction how to make Fruit Soup With Frozen Yoghurt And Mint
- Place sugar and 2 cups (500ml) water in a saucepan over medium-high heat. Stir to dissolve the sugar, then bring to the boil for 5 minutes over high heat. Remove from the heat, add half the mint, then allow to cool completely.
- Add the pineapple, papaya, berries and passionfruit pulp to the mint syrup, then cover and allow to macerate in the fridge for 1-2 hours before serving.
- Divide the fruit among 4 shallow bowls. Spoon over enough syrup until the fruit starts to float, add a scoop of yoghurt, then scatter with remaining mint
Nutritions of Fruit Soup With Frozen Yoghurt And Mint
fatContent: 195.024 calories
saturatedFatContent: 2 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 40 grams sugar
cholesterolContent: 3 grams protein
sodiumContent: 6 milligrams cholesterol
Tags : dessert, vegetarian, boil, spring, dinner, yoghurt, passionfruit, strawberry, papaya, pineapple, caster sugar, fruit salad, summer, desserts, sweets, jill dupleix, low fat, cold, refrigerator, high carb, low sodium, low kilojoule, high fibre,