Desserts & Baking

Easy yoghurt-and-berry ice-cream tart

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25 minutes, plus overnight freezing time
Wine/Spirit Pairing
Woolworths Peachy Chenin Blanc

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  • 1¼ cups cream
  • 1¼ cups Woolworths low-fat yoghurt
  • 350 g caster sugar
  • 1¼ cups milk
  • 2 x 200 g Bakers Eet-Sum-Mor biscuits packets
  • 350 g raspberries
  • 175 g blackberries
  • 2 x 50 g Woolworths Nutty and Seedy snack bars

1. Whip the cream until soft peaks form. Fold in the yoghurt, caster sugar and milk and mix until the sugar has almost dissolved.

2. Pour into a freezerproof container and freeze for 2 hours. Crush the biscuits and press into the base of a 25 x 25 cm freezerproof container.

3. 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.

4. Freeze for another 6–8 hours, or overnight for best results, before serving.

Chef's note:  “A quick-and-easy way to make the most of the season’s berry harvest.”

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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