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Recipes and images extracted from Keeping It Off by Michelle Bridges, published by Pan Macmillan, available in all good bookstores.
Photographer: Rob Palmer
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Cinnamon yoghurt
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Baked fruit with cinnamon yoghurt recipe
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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.
What to do
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Preheat the oven to 200°C (180°C fan-forced).
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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.
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Make the cinnamon yoghurt by combining the ingredients together until smooth. Chill until required.
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Serve the warm fruit with the pan juices and cinnamon yoghurt, scattered with the toasted pumpkin seeds.
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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
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