Best dessert and baking recipes from TASTE Magazine

Chocolate recipes

Chuckles fridge cake

15 minutes

Biscuit recipes

Low-carb, high-fat biscuits

15 minutes

Ice cream

Easy granadilla-and-raspberry ice cream

Cheesecake recipes

Pomegranate studded no-bake cheesecake with a coconut crust

30 minutes

Citrus recipes

Marianas buttermilk cake with clementines

45 minutes

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Cake recipes

Pear-and-ginger yoghurt cake

1 hour

Roast quinces

2–4 hours

Coffee recipes

Coffee-and-nut truffles

5 minutes

Lip-smacking lemon pops by Kamini Pather

Serves 9

Difficulty Easy

Prep Time 15 minutes, plus 2–3 hours’ freezing time

Ingredients

1 T water
2 T sugar, plus 2 t for serving
125 ml Greek yoghurt
2 lemons, peeled and pith removed

Method

Heat the water and 2 T sugar in a heavy-based saucepan until the sugar has dissolved. Remove from the heat and allow to cool. When cool, mix with the yoghurt.

Blitz the lemons using a hand-blender and remove any pieces of seed. Transfer the lemon pulp to a saucepan and heat with the remaining sugar until the sugar dissolves.

Pour the lemon pulp into the bottom of the lolly moulds, then top up with the yoghurt mixture and insert the lollipop sticks. Place in the freezer and set for a minimum of 3 hours.

Remove the lollies from their moulds and serve.

Discover more frozen yoghurt recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Chuckles fridge cake

Low-carb, high-fat biscuits

Easy granadilla-and-raspberry ice cream

Pomegranate studded no-bake cheesecake with a coconut crust

Marianas buttermilk cake with clementines

Sweet onion marmalade and goats cheese tartlets

Pear-and-ginger yoghurt cake

Roast quinces

Coffee-and-nut truffles

Mocha cheesecake chocolate cups

Hot-milk sponge cake with strawberries and double-thick cream

Lip-smacking lemon pops by Kamini Pather

Lip-smacking lemon pops by Kamini Pather

Ingredients

Method