Exotic-Fruit Chocolate Cups

Exotic-Fruit Chocolate Cups
  • 4 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 2:20 Total Time

Ingredients

Add all
  • 3/4 cup
    (190 mL)

    papaya, peeled and seeded

  • 3/4 cup
    (190 mL)

    pineapple, peeled

  • 1 Tbsp.
    (15 mL)

    sugar

  • 1 tsp.
    (5 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    fresh ginger, grated

  • 1 Tbsp.
    (15 mL)

    100% exotic fruit juice or dark rum

  • 4

    chocolate cups, ready-made

  • 3/4 cup
    (190 mL)

    vanilla frozen yogourt

  • 2

    graham crackers, crumbled

Preparation

Using a small knife, peel and dice the papaya and pineapple.

In a bowl, mix the sugar, lemon juice, ginger and fruit juice (or rum), stirring until the sugar has dissolved.

Pour the liquid mixture over the fruit, stir well and let soak in the refrigerator for 2 hours.

In each chocolate cup, put a scoop of frozen yogourt, top with fruit and sprinkle with Graham cracker crumbs.

*Metro recommends Irresistibles and Selection products.

Source: Académie Culinaire