Woolworths Peachy Chenin Blanc Archives

Fruity dessert

Free-form peach tart

30 minutes

Avocado recipes

Best-ever avo toast

5 minutes

Easy yoghurt-and-berry ice-cream tart

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus overnight freezing time

Ingredients

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

Method

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.”

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Easy yoghurt-and-berry ice-cream tart

Easy yoghurt-and-berry ice-cream tart

Ingredients

Method