Makes
Makes: 6 snack-size
Prep time: 10 minutes | Servings: 6 snack-size
A fresh spin on a summer classic! This creamy ambrosia swaps out heavy cream for protein-rich Greek yoghurt and Everee, loaded with fibre rich pineapple, kiwifruit, orange, chia seeds, toasted almonds, coconut, and the all-important marshmallows. Toasting the almonds and coconut is an extra step, but it’s well worth it for the wonderful flavour. This nourishing and decadent snack stays fresh in the fridge for 3–4 days.
Perfect for pre- or post-workout snacks, supper, or dessert.
Ingredients
- 500ml unsweetened plain Greek yoghurt
- 1-2 tsp vanilla
- 2-3 Tbsp honey
- 6 Scoops (12 tsps.) Everee #5 or Everee# of choice
- 6 small or 3 large kiwifruit, chopped to give 1 ½ cups
- 1 can crushed pineapple in juice, drained (save juice for smoothies)
- 1 orange, peeled and chopped
- ¼ cup of chia seeds
- ½ cup coconut (toasted if desired)
- ½ cup flaked almond (toasted if desired)
- ½ cup mini marshmallows
- Optional toasted nuts or coconut for topping
Instructions
- Place yoghurt, vanilla, Everee, honey and vanilla in a bowl and mix until combined.
- Stir in fruit, coconut, almonds, mini marshmallows.
- Allow to chill for 30 minutes in the fridge.
- Remove from fridge and serve in bowls, topped with almonds or coconut.
- If meal-prepping, divide among containers, top with almonds/coconut and refrigerate until needed.
Notes
Feel free to swap the fruit for what’s in season or what you have on hand. Great alternatives include mango, green grapes, or canned lite peaches.
Toasting the coconut and almonds enhances flavour, simply toast in a dry pan over medium heat until golden and fragrant.
