Abigail Donnelly, Author at Woolworths TASTE

Citrus recipes

Leftover cheese, broccoli leaf and ham phyllo pie

55 minutes

Soup recipes

Naartjie-glazed gammon with blueberries and star anise

2 ½ hours

Breakfast recipes

Chicken cooked in ciabatta

1 1⁄4 hours

Tropical ice-cream pie

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the base:

160 g oats
12 Woolworths soft-eating Turkish apricots
4 T coconut oil
2 T Woolworths almond nut butter

For the filling:

1 litre Woolworths tropical fruit or mango frozen yoghurt
2 granadillas, halved, for serving
1 lime, zested, for serving

Method

Blend all the ingredients for the base in until well combined.

Press the mixture into a 22 cm round tin and place in the freezer until ready to serve, or leave at room temperature.

Scoop the frozen yoghurt into the base. Scoop out the granadilla pulp and drizzle over the frozen yoghurt and sprinkle over lime zest.

Serve immediately.

Cook's note: When pressing the crumb, oats or seed crust into a pie dish or tin, don’t be too enthusiastic about it. Press just hard enough to create a firm base – too hard and the crust could turn sticky if you aren’t freezing it, making it hard to slice. Popping it into the freezer for 20–30 minutes before adding the filling guarantees a firm base.

Discover more ice-cream recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

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Easy lamb shank pie

Recipes & Articles by Abigail Donnelly

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Leftover cheese, broccoli leaf and ham phyllo pie

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Naartjie-glazed gammon with blueberries and star anise

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Chicken cooked in ciabatta

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The 4 ice-cream pies you’ll make again (and again!) this summer

Tropical ice-cream pie

Tropical ice-cream pie

Ingredients

Method