Family friendly

Mykonos fruit cup

Name: Mykonos fruit cup
Yield: 4
Ingredients: 600g mixed fruit (such as berries, cherries, melons and stone fruits); 2 tablespoons Cointreau; 300g thick Greek yoghurt; 1/2 teaspoon vanilla extract; 2 tablespoons icing sugar; 1 cup (120g) raspberries; 1 tablespoon icing sugar

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by Jill Dupleix

Food writer

Oct 03, 2015

Serve this with parfait spoons, so that when you dig in, you pull out the fruit already topped with vanilla yoghurt and berry puree. Serve with sponge finger biscuits as well, if you like.

600g mixed fruit (such as berries, cherries, melons and stone fruits)
2 tablespoons Cointreau
300g thick Greek yoghurt
1/2 teaspoon vanilla extract
2 tablespoons icing sugar

Berry puree

1 cup (120g) raspberries
1 tablespoon icing sugar

Method

1.

Prepare the fruit - pitting cherries, hulling strawberries, peeling melons and removing stones from stonefruit - depending on what you're using. Halve cherries and cut other fruit into 1.5cm pieces. Toss in a bowl with the Cointreau.
2.

For the berry puree, place raspberries and icing sugar in a food processor or blender and process until smooth.
3.

Place the Greek yoghurt, vanilla extract and icing sugar in a bowl and mix well to combine.
4.

Drain the fruit and spoon it into four straight-sided glasses to the halfway mark. Carefully add a thick, level layer of vanilla yoghurt, then spoon a thick layer of berry puree on top.?d.