Fruit cake with yoghurt & nut sauce

Ingredients (serves 4)

• 1/4 cup (20g) shredded coconut, lightly toasted
• 1/2 cup sliced peaches in natural juice
• 1/2 cup (130g) vanilla or honey yoghurt
• 4 slices light fruit cake
• 100g pkt honey roasted flavoured mixed nuts, roughly chopped

Method

1. Heat a small frying pan over a medium heat. Add the coconut and cook for 3-4 minutes or until golden.
2. Combine the fruit and yoghurt.
3. Divide the cake among serving plates. Drizzle with the yoghurt mixture and top with the nuts and coconut.

Source

Fresh Living

Recipe by Wendy Brodhurst