Name: Stone fruit with strawberry rosewater swirl yoghurt
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 white peach, sliced thinly; 1 yellow nectarine, sliced thinly; 1 plum, sliced thinly; 1 apricot, sliced thinly; 2 tablespoon coarsely chopped pistachios; 150 gram strawberries, sliced; 1 tablespoon rosewater; 1 cup low-fat vanilla yoghurt

Ingredients

1 white peach, sliced thinly

1 yellow nectarine, sliced thinly

1 plum, sliced thinly

1 apricot, sliced thinly

2 tablespoon coarsely chopped pistachios

150 gram strawberries, sliced

1 tablespoon rosewater

1 cup low-fat vanilla yoghurt

Method

1.Make strawberry rosewater yoghurt. Blend or process strawberries with rosewater until smooth. Swirl through yoghurt.

2.Divide peach, nectarine, plum and apricot between two bowls.

3.Spoon strawberry rosewater yoghurt over fruit; sprinkle with nuts.

You can use thawed frozen strawberries or raspberries for this recipe. Either white or yellow peaches and nectarines can be used in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook