• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep
  • 12 mins cook

Anzac yoghurt fruit cups and pikelets

Anzac yoghurt fruit cups and pikelets

Delight your family on Anzac day with these wonderfully sweet breakfast and brunch ideas.

Ingredients

Anzac yoghurt fruit cups

  • 1 bunch rhubarb, trimmed, sliced
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 apple, cored, chopped
  • 1 pear, cored, chopped
  • 2 cups vanilla yoghurt
  • 4 anzac biscuits,crumbled

Anzac pikelets

  • 1 egg
  • 2 tbsp golden syrup
  • 1/4 tsp bicarbonate of soda
  • 4 anzac biscuits, crumbled
  • 20 g butter, melted
  • yoghurt, to serve
  • passionfruit pulp, to serve
  • sliced strawberries, to serve

Steps

Anzac yoghurt fruit cups

  1. Place rhubarb in a medium saucepan with water. Sprinkle sugar over. Set aside 30 minutes.
  2. Cook rhubarb over medium heat 8-10 minutes, stirring occasionally. until tender. Add apple and pear and cook 1-2 minutes. until just tender. Allow to cool.
  3. Layer yoghurt, fruit and crumbled biscuits in 4 serving glasses, finishing with crumbs.

Anzac pikelets

  1. In a small bowl, beat 1 egg and 2 tablespoons golden syrup.
  2. In a jug, dissolve 1/4 teaspoon bicarbonate of soda in 1 cup milk. Add 1 cup sifted self-raising flour and milk mixture alternately to egg mixture, blending until smooth.
  3. Stir 4 crumbled Anzac biscuits and melted butter through. Heat a little butter in a frying pan on medium. Drop tablespoonfuls of batter into pan in batches.
  4. Cook 1-2 minutes, until bubbles appear. Turn and cook further 1 minute. Transfer to a rack.
  5. Serve with yoghurt, passionfruit pulp, sliced strawberries and extra golden syrup.
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