PREP 10 MINUTES | COOK 30 MINUTES
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
¾ cup full-cream unsweetened
vanilla Greek yoghurt
½ teaspoon ground cinnamon
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.
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.
TOTAL CALORIES 816
CALORIES PER SERVE 204
Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.
If you’ve ever travelled around Southeast Asia, this recipe will really take you back. With all those flavours of lemongrass, peanuts and sweet chilli sauce, you’ll love them. You should...On July 7, 2017
PREPARATION TIME: 15 MINUTESOn November 28, 2014
Keeping the family healthy is always a challenge. Thanks to celebrity chef and nutritionist Zoe Bingley-Pullin feeding the hungry masses at the end of the day has just got easier.On March 31, 2015
There are no greens in this recipe – they don’t do well in a pot. You can go without or cook upOn August 19, 2016
Serves 1 / preparation : 5 minutesOn July 28, 2017
These wheat- and dairy-free treats are densely fudgy and very, very chocolatey. In fact around one-third of their body weight is good dark chocolate – perhaps not unlike my friend...On October 31, 2014