Passion fruit, Mango and Raspberry Yoghurt Layers

Method

1. 1. To make the raspberry compote, place the raspberries, sugar and cordial in a saucepan over a medium-low heat and simmer very gently for about 5 minutes, until the raspberries are just cooked. Set aside to cool.
2. 2. Place the yoghurt in a medium bowl and mix in the honey to sweeten. Slice the passion fruits in half and spoon the pulp out into a small bowl. Stir in the icing sugar.
3. 3. Spoon the diced mango into 4 tall glasses. Add a yoghurt layer, spoon in some of the raspberry compote, then add another yoghurt layer. Carefully spoon the passion fruit pulp on the top layer. Place in the fridge to chill for about 20 minutes.

4. TOP TIP

   If you keep this in the fridge longer than that, the raspberry compote will soak into the yoghurt, creating a pretty marbling effect.

• Spring
• Summer
• Breakfast
• catherine fulvio
• yoghurt
• Compote

Ingredients

• US
• METRIC

You'll Need