Name: Stone fruit with strawberry rosewater swirl yoghurt
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 white peach, sliced thinly; 1 yellow nectarine, sliced thinly; 1 plum, sliced thinly; 1 apricot, sliced thinly; 2 tablespoon coarsely chopped pistachios; 150 gram strawberries, sliced; 1 tablespoon rosewater; 1 cup low-fat vanilla yoghurt

Ingredients

1 white peach, sliced thinly

1 yellow nectarine, sliced thinly

1 plum, sliced thinly

1 apricot, sliced thinly

2 tablespoon coarsely chopped pistachios

150 gram strawberries, sliced

1 tablespoon rosewater

1 cup low-fat vanilla yoghurt

Method

1.Make strawberry rosewater yoghurt. Blend or process strawberries with rosewater until smooth. Swirl through yoghurt.

2.Divide peach, nectarine, plum and apricot between two bowls.

3.Spoon strawberry rosewater yoghurt over fruit; sprinkle with nuts.

You can use thawed frozen strawberries or raspberries for this recipe. Either white or yellow peaches and nectarines can be used in this recipe.
Note

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Ingredients

Method

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