Easy yoghurt-and-berry ice-cream tart
“A quick-and-easy way to make the most of the season’s berry harvest.”
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Prep Time: | 25 minutes, plus overnight freezing time |
Ingredients
- 2 x 50 g nutty and seedy snack bars
- 175 g blackberries, fresh or frozen
- 500 g fresh raspberries
- 2 x 200 g packets Bakers Eet-Sum-Mor biscuits
- 3/4 cup full cream milk
- 350 g Castor sugar
- 2 cups low fat plain yoghurt
- 300 ml Double cream
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Whip the cream until soft peaks form.
- Fold in the yoghurt, caster sugar and milk and mix until the sugar has almost dissolved.
- Pour into a freezer proof container and freeze for 2 hours.
- Crush the biscuits and press into the base of a 25 x 25 cm freezer proof container.
- Fold the berries through the ice cream mixture, then pour over the biscuit base.
- Roughly chop the Nutty and Seedy bars and scatter over the ice cream.
- Freeze for another 6–8 hours, or overnight for best results, before serving.
You could enjoy this recipe too
Buy the ingredients
Add to Cart