Desserts & Baking

Vanilla yoghurt with granadilla jellies

5 minutes, plus 2 hours’ setting time
10 minutes

“Dessert for breakfast is one of my favourite indulgences!” – Khanya Mzongwana

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  • 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

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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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