Avocado Kale and Cashew Parfait
13th April 2015
Summer Fruit Plate With Lime and Mint Syrup
13th April 2015
Ingredients
- 1 large ripe pineapple peeled, cored and cut into rough chunks
- 8 fresh mint leaves
- 3 tbsp Agave/Maple Syrup
- 100 ml apple juice
- 100 gm organic natural goat's yogurt
- raspberries to serve
Servings:
Instructions
- Place a large metal container into the freezer to chill.
- Whiz the pineapple and mint to a smooth pure in a food processor. Now add the goat's yogurt and whiz to combine. Pour into the chilled container and return to the freezer.
- Mix the sherbet up with a fork every 30 minutes to aerate it, and keep it in the freezer until frozen through. This should take between 2 and 3 hours, depending on your freezer and the depth of the container you use. Serve with fresh raspberries.
- Enjoy!
