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.
- 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.