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By Kenny
MacAlpine
Ingredients:
(Serves
2)
2 Scottish shortbread biscuits
1 tbsp maple syrup
125 ml (4 fl oz) low-fat
mascarpone cheese
1 tbsp each of natural Greek
yoghurt, runny honey, and
icing sugar
A little chopped stem ginger
1 slice fresh pineapple
½ ripe mango and one ripe papaya,
both skinned and diced
5 – 6 orange segments
1 kiwi fruit, skinned and diced
For crumble mix:
2 tbsp toasted porridge oats
1 tsp each brown sugar,
crushed pecan nuts and hazelnuts
Soak biscuits with maple syrup and place in the bottom of a large balloon glass (one for each portion). Prepare and chop up pineapple, mango, papaya, orange and kiwi fruit.
Mix mascarpone, yoghurt, honey, icing sugar and ginger until smooth. Check taste and adjust accordingly. Lightly blend the fruit through the mascarpone and honey mixture — but don’t overmix — and pile neatly on top of the biscuits. Prepare crumble by mixing ingredients and sprinkle on top of the fruit
(muesli could be used as an alternative). Finish with a sprig of mint and sliced strawberry.
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