Update a retro classic with toffee and spiced yoghurt.
Ingredients
- 1 cup vanilla yoghurt
- 1 tablespoon finely chopped glace ginger
- 1/4 (700g) small rockmelon, seeded
- 1/4 (700g) small honeydew melon, seeded
- 1/2 cup caster sugar
Method
- Step 1Combine yoghurt and ginger in a bowl.
- Step 2Using a melon baller (see tip), scoop balls from rockmelon and honeydew melon. Place on a large plate lined with paper towel. Cover with paper towel and pat dry.
- Step 3Combine caster sugar and 1/4 cup hot water in a small heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until sugar is dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes or until mixture turns golden. Set aside for 30 seconds for bubbles to subside.
- Step 4Arrange melon balls in a large serving bowl. Drizzle over toffee. Stand at room temperature for 5 minutes or until toffee is set and cooled. Serve immediately with yoghurt mixture.
- High carb
- High fibre
- High protein
- Low fat
- Low sodium
Nutrition
1220 kj
Energy
3g
Fat Total
2g
Saturated Fat
4g
Fibre
5g
Protein
10mg
Cholesterol
143.81mg
Sodium
58g
Carbs (sugar)
58g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t have a melon baller, you could use a teaspoon to make balls.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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