Serves: 4
Pre: 10min
Cook: 20-30min
Ingredients:
- 300g Greek coconut yoghurt
- 1 tbsp. lemon zest
- 1 tsp. pure vanilla bean paste
Strawberry Sauce ingredients:
- 1 punned strawberry, roughly sliced
- ½ tbsp. honey
- 1 vanilla bean, split and scraped
- ½ tsp. ginger, finely grated
- ½ cup mixed nuts and seeds, lightly coted
- 1 tsp cinnamon
Method:
- In a bowl, combine Greek coconut yoghurt, lemon and vanilla, mix, set aside.
- To make the sauce place the berries into a blend with, vanilla and honey, bring to the boil and simmer until berries are soft, blend to desired consistency, cool.
- Mix the nuts with the cinnamon.
- Layer ingredients in a large dessert/trifle bowl or in individual parfait glasses.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
