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Pindara Private Hospital Magazine - Issue One

NUTRITION & FITNESS Yoghurt Berry Cups Mango & Prawn Salad Serves 4 Serves 4 Ingredients 400g cooked tiger prawns 2 mangoes 1 avocado 1 bag of washed mixed lettuce or baby spinach 1 punnet cherry tomatoes 2 Lebanese cucumbers 1tbs honey 2tbs sweet chilli sauce 1 lime 40g toasted and crushed macadamias to garnish Method Peel and devein prawns, cut into 2cm chunks. Dice mangoes and avocado into 2 cm pieces. Place mango, avocado and prawns into a bowl and gently combine. Wisk together, honey, sweet chilli sauce and the juice of 1 lime. Place dressing to the side until needed. Wash salad ingredients thoroughly. Slice cucumbers and halve cherry tomatoes. Place a handful of lettuce, ¼ of the tomatoes and cucumber on each plate and top with the prawn mixture. Drizzle dressing over the salad and sprinkle crushed macadamias over the top to serve. Alternatively, use the prawn mixture on top of a lean grilled piece of chicken or fish. Avocado and mangoes can be sliced instead of diced. Ingredients 400g low fat, low sugar vanilla or natural yoghurt 400g mixed berries, fresh or frozen (you can use any combination of berries or any other fruits that are in season) 50g flaked almonds (lightly toasted) Method Add 50g mixed berries to the bottom of four small glasses, add 100g yoghurt to each glass. Top with the remaining berries and sprinkle with flaked almonds. This is a great alternative to high calorie ice creams, custards and frozen yoghurts. As a twist if you would like a more frozen dessert simply place filled glasses into the freezer until frozen. Remove from freezer five minutes before serving and add almond flakes. To counteract the tartness of the natural yoghurt make sure you choose sweet fruits in season. pindaramagazine.com.au Pindara Magazine 75


Pindara Private Hospital Magazine - Issue One
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