Pots of Passion Fruit Yogurt with Coconut Macaroons

Ingredients

• Passion-fruit

  (granadilla), purple, raw

  5 fruit without refuse or 90g

• Nonfat greek yogurt

  Nonfat, plain

  3 cup or 720g

• Sour cream

  Reduced fat, cultured

  4 oz or 113g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Sugar

  White, granulated sugar

  3 cup or 600g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  3 cup or 255g

Directions

1. In a bowl, combine the passion fruit pulp (reserve a spoonful or two for topping), Greek yogurt, and sour cream until smooth. Spoon into small glasses or espresso cups and chill until serving.
2. Preheat the oven to 350°F. Line a baking sheet with parchment or lightly grease it.
3. For the macaroons, stir together the egg whites, sugar, and sweetened flaked coconut until evenly moistened. Drop heaping teaspoons onto the prepared sheet, spacing slightly.
4. Bake for about 10 minutes, until the coconut tips are golden. Cool completely on the sheet, then transfer to a rack.
5. Top each yogurt pot with the reserved passion fruit pulp and serve with the macaroons alongside.