Recipe: Tropical Breakfast Cups00:54|BRANDED
A light and healthy breakfast wonder! These breakfast cereal cups are filled with creamy yoghurt and fresh tropical fruits. They will become your regular breakfast choice. INGREDIENTS: - ½ fresh pineapple, peeled, cored and cubed. Reserve a few slices for garnish - 1 mango, stone and skin removed and cubed - 4 passionfruit, pulp scooped out - 2 lime, halved - a handful of fresh mint, shredded (we love Superb Herb) - 2 cups muesli/granola (we love Chantal Organics) - 2 cups plain yoghurt (we love Anchor) - 4 tsp Airborne Vipers Bugloss honey - ½ cup shredded coconut (we love Alison's Pantry) METHOD: 1. Toast the coconut shavings in a dry non stick fry pan over medium high heat until crisp and golden. Set aside. 2. In a mixing bowl fold together the mango, pineapple, passion fruit pulp, lime juice and mint. Set aside. 3. In pretty little glasses, build your breakfast cups! Layer the fruit, cereal, yoghurt and honey. Repeat to create 2-3 layers depending on your glass size. 4. Top with coconut shavings, pineapple and a drizzle of honey. This recipe is brought to you by fresh.co.nz.