Fruity Frozen Yoghurt Terrine

Fro-yo just got fancy, while still being budget-friendly! Impress your guests this Summer with this seasonal fruity frozen yoghurt terrine. It looks beautiful and may sound complicated but it really isn’t! This recipe makes 1 x 13 x 23cm loaf

Level

Beginner

Category

  • Vegetarian
  • Desserts
  • Health
  • Summer

Cooking Methods

  • Freezing
  • Freezing

Prep Time

15 minutes

Cooking Time

4 hours 45 minutes

Ingredients

For the blueberry layer:

  • 1l (4 cups) blueberries
  • 45ml (3 Tbsp) honey
  • 125ml (1/2 cup) double thick plain yoghurt
  • 10ml (2 tsp) fresh lemon juice

For the tropical layer:

  • 1l (4 cups) mix of paw paw, pineapple and banana, chopped
  • 45ml (3 Tbsp) honey
  • 125ml (1/2 cup) double thick plain yoghurt
  • 10ml (2 tsp) fresh lemon juice

For the strawberry layer:

  • 1l (4 cups) strawberries, chopped
  • 45ml (3 Tbsp) honey
  • 125ml (1/2 cup) double thick plain yoghurt
  • 10ml (2 tsp) fresh lemon juice

Directions

Method

  1. Line a 13 x 23cm loaf tin with baking paper and spray with non-stick cooking spray. Place in the freezer until needed.
  2. Place all ingredients for the blueberry layer into a food processor and process until smooth and creamy. You can freeze your fruit beforehand to speed up the final freezing time. Pour the mixture into the prepared tin and allow to freeze for at least 1 hour 30 minutes.
  3. Prepare the tropical layer, pour into the tin and allow to freeze again for 1 hour 30 minutes.
  4. Lastly prepare the strawberry layer and freeze until completely set overnight.
  5. Decorate with fresh or frozen berries and honey.
  6. OPTIONAL: Blitz a 250g pack of digestive biscuits to serve as a crunch element with the frozen yoghurt.

Notes

Do you want a dairy-free option?

Perhaps try it with coconut cream – we haven’t but if you do, let us know how it goes!

You can also substitute the honey with a vegan-friendly sweetener of choice like syrup.

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