Peach & Passionfruit Yoghurt Crunch

While I tend to cycle through the usual repertoire of breakfasts, it’s nice to change it up occasionally and make something new and tantalizing!

I liked the look of this Peach & Passionfruit Yoghurt Crunch from the New Zealand magazine ‘Recipes+’, February 2014 and adapted it only slightly, taking out the milk (not sure why it’s needed frankly) and replacing the sugar with runny honey. I used my own home-made muesli which is ultra-healthy and packed full of fruit, seeds and nuts.

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PEACH & PASSIONFRUIT YOGHURT CRUNCH

Serves 2

Ingredients:

• 3 small peaches, peeled and chopped (you can use canned if you don’t have fresh)
• 2 passionfruit
• 200g Greek-style natural yogurt
• 1 Tbsp runny honey
• ½ cup toasted muesli (granola)

Method:

1. Combine peach and passionfruit pulp into a bowl. In a separate bowl, combine yogurt and honey.
2. Spoon half the peach mixture into two serving glasses. Top with yogurt mixture, muesli, then remaining peach mixture. Serve with extra yogurt.

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Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting