Ingredients
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550g tub vanilla yoghurt
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2 tablespoons Milo
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1/2 medium (600g) pineapple, peeled
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1/2 large (900g) rockmelon, deseeded, peeled
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12 medium strawberries, hulled
Method
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1Spoon 1/4 cup yoghurt into each of four 3/4 cup-capacity plastic containers. Sprinkle each with 2 teaspoons Milo. Divide remaining yoghurt between containers. Using a skewer, lightly swirl Milo through yoghurt. Seal containers. Refrigerate.
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2Cut pineapple into 3cm cubes. Using a melon baller, scoop 24 balls from rockmelon. Thread pineapple, melon and strawberries onto skewers. Layer skewers in an airtight container. Refrigerate.
Source: taste.com.au
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