Food

Baked fruit with cinnamon yoghurt recipe

Name: Baked fruit with cinnamon yoghurt recipe
Yield: 4

A naturally sweet dessert, topped with a crunch of toasted pumpkin seeds.

Written by Michelle Bridges

12 February 2018 •1 min read

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

- 2 red apples, each cut into 6 wedges and cored
- 2 pears, quartered and cored
- 2 mandarins, peeled and halved widthways
- Juice of 1 lemon
- 1 cinnamon stick, broken in half
- ½ cup (125 ml) boiling water
- 2 tablespoons pumpkin seeds, toasted
Cinnamon yoghurt
- ¾ cup full-cream unsweetened vanilla Greek yoghurt
- ½ teaspoon ground cinnamon

What to do

1. Preheat the oven to 200°C (180°C fan-forced).
2. Place the apple, pear, mandarin, lemon juice, cinnamon and boiling water in a deep baking dish. Cover tightly with foil. Bake for 30 minutes or until the fruit is tender.
3. Make the cinnamon yoghurt by combining the ingredients together until smooth. Chill until required.
4. Serve the warm fruit with the pan juices and cinnamon yoghurt, scattered with the toasted pumpkin seeds.
5. Tip: You can make this up to 1 day ahead of serving. Store the fruit and yoghurt separately in airtight containers in the fridge. Reheat the fruit in a microwave on medium heat for 2–3 minutes to warm

Recipes and images extracted from Keeping It Off by Michelle Bridges, published by Pan Macmillan, available in all good bookstores.

Photographer: Rob Palmer

Written by Michelle Bridges

Personal trainer, television personality and bestselling author Michelle Bridges is one of Australia’s most influential figures in health and fitness.

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