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Vanilla yoghurt with granadilla jellies

10 minutes

Vanilla yoghurt with granadilla jellies

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 5 minutes, plus 2 hours’ setting time

Cooking Time 10 minutes

Ingredients

¾ cup Woolworths granadilla juice
4 granadillas, halved and pulped
20 g gelatine powder
1 T vanilla paste
500 g yoghurt
honey, for serving (optional)
6 Woolworths Everything But the Kitchen Sink biscuits

Method

1. In a saucepan, gently heat the granadilla juice and pulp, then stir in the gelatine until dissolved. Pour the mixture into moulds and chill for 2 hours or until set.

2. Stir the vanilla paste into the yoghurt.

3. To serve, spoon the vanilla yoghurt into 6 shallow bowls. Top each bowl with a granadilla jelly, and drizzle with honey if you like. Crumble over the biscuits.

Find more breakfast recipes here.

Photographs: Toby Murphy
Food assistant: Thando Manyoni

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Maylene’s griddle scones

Gluten-free coconut flapjacks

Lemon meringue cheesecake

Skopas ice cream

Baked cheesecake topped with éclairs

Rainbow mosaic jelly

Rose-and-pistachio éclairs

Rasmalai

Apple beignets

Oliebollen

Home-made Nutella

Vanilla yoghurt with granadilla jellies

Vanilla yoghurt with granadilla jellies

Ingredients

Method