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Thursday, 31 July 2014

Tropical Fruit Yoghurt Topping


This morning I tarted up our breakfast yoghurt with a delicious fruity topping made by combining freshly squeezed lemon juice and Anathoth Farm tropical jam.

I like using Anathoth Farm jams because as well as their  pure fruit flavour they contain no artificial colours or preservatives. This one has 50 percent fruit: mangoes, pineapples, guavas, passionfruit apples and lemons as well as sugar.


The recipe is so simple:  mix equal quantities of lemon juice and Anathoth Farm tropical jam to make a runny topping. Drizzle it over another South Island  favourite of mine, Clearwater's cream top natural yoghurt.


Variations:
  •  Use orange juice instead of lemon juice
  • Stir some desiccated coconut into the yoghurt and leave to stand for at least an hour (or overnight) before adding the topping.



This topping could also go well on a cheesecake, especially my lemon or pineapple one which are set with gelatin so unbaked.
For a cheesecake, if you wish, you could thicken the topping and make it more syrupy by heating it briefly.

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