Bionico, Fruit & Skyr Cream

📝 Ingredients

• 2 apples (about 150 g each)
• 2 bananas (about 120 g each, peeled)
• 2 kiwis (about 80 g each)
• 2 oranges (about 200 g each)
• ½ lemon (for the juice)
• 200 g plain 0% skyr
• 150 g 2% Greek yoghurt
• 2 tbsp honey
• 1 tsp vanilla extract
• 40 g raisins
• 20 g desiccated coconut
• 40 g granola

🍴 Utensils

• Bowl and whisk
• Mixing bowl
• Chopping board and knife
• Peeler
• Small frying pan
• 4 bowls or wide glasses

📖 Steps

1. Make the cream: in the bowl, whisk the skyr, Greek yoghurt, honey and vanilla extract for 1 min until smooth and creamy, with no streaks of honey. Put it in the fridge while you cut the fruit.
2. Peel the oranges to the flesh: cut off both ends, stand the orange flat and remove the peel and white pith with a knife, following the curve. Cut the flesh into 1.5 cm dice, removing the pips, and keep the juice that runs out.
3. Peel the kiwis with a vegetable peeler and cut them into dice of the same size. Wash the apples, core them and cut into 1.5 cm dice without peeling: the skin adds crunch and colour.
4. Peel the bananas and dice them last, as they brown quickly. Put all the fruit in the mixing bowl, drizzle with the juice of the ½ lemon and the reserved orange juice, then mix gently so you don't crush the banana.
5. Divide the fruit between the 4 bowls, pressing it down lightly. Top each bowl with a quarter of the skyr cream (about 4 heaped tbsp), letting it trickle a little between the pieces of fruit.
6. Toast the coconut in the small dry frying pan over a medium heat for 2 min, stirring constantly, until pale golden and fragrant. Tip it onto a plate straight away to stop it cooking, as it burns in seconds.
7. Just before serving, sprinkle each bowl with raisins, toasted coconut and granola. Serve straight away so the granola stays crunchy, or keep the bowls without the topping in the fridge for up to 2 hours.