This secret ingredient will make for better bakes

Easy yoghurt-and-berry ice-cream tart

1. Whip 1 ¼ cups cream until soft peaks form. Fold in 1 ¼ cups plain yoghurt, 350g caster sugar and 1 ¼ cups milk. Mix until the sugar has almost dissolved.
2. Pour into a freezerproof container and freeze for 2 hours. Crush two 200g packets of Eet-Sum-Mor biscuits and press into the base of a 25 X 25cm freezerproof container.
3. Fold 350g raspberries and 175g blackberries through the ice cream mixture, the pour over the biscuit base.
4. Roughly chop two 50 g nutty seed bars and scatter over the ice cream.
5. Freeze for another 6-8 hours, or overnight for best results, before serving.

Pistachio-and-yoghurt cake

1. Preheat the oven to 180°C. Blend 100g shelled pistachios and 100g sugar in a food processor until fine.
2. In a separate mixing bowl, mix 3 free-range eggs, 1 t vanilla extract, 1 cup plain yoghurt and 100g brown sugar until the sugar has dissolved.
3. Sift 160g cake flour, 1 T baking powder and ½ t salt into the wet mixture, alternating with the ground pistachios and sugar. Gently fold in 115g melted butter to form a thick batter.
4. Pour the batter into a greased 26cm bundt tin and bake for 50 minutes, or until a skewer inserted comes out clean.
5. Cool, then serve dusted with icing sugar.

Yoghurt panna cotta with dried fig compote

1. To make the panna cotta, place 2 cups cream and 50g sugar in a medium-sized saucepan and stir until the sugar has dissolved and the mixture comes to the boil. Meanwhile, soak 3 sheets gelatine in ice-cold water.
2. When the cream has boiled, remove it from the heat. Squeeze any excess liquid from the gelatine, then add to the cream mixture. Stir until dissolved.
3. Pour into a jug and allow to cool to room temperature. Add 100 g double cream plain yoghurt and stir until combined. Pour into four glasses or ramekins and chill for 1 hour, or until set.
4. To make the dried fig compote, place 2 cups dessert wine, 8 quartered dried figs and 1 T brown sugar into a small saucepan and bring to a gentle simmer. Simmer until the mixture has reduced to about 1 cup, stirring occasionally, about 15 minutes. Remove from the heat and cool. Serve the panna cotta topped with the fig compote.
(Cook’s note: the compote can be made in advance and will keep in the fridge for up to a week.)

If you’re not already in love with Woolies’ yoghurt, you should be. Thick, creamy and mild, it contains live bifidobacterium cultures, which contribute to a healthy digestive system, and is made without any added preservatives. Oh, and it now contains reduced sugar (and the fruit varieties contain 16% more fruit). Stock up!

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