Ingredients
- 80ml (1/3 cup) fresh passionfruit pulp (about 4 passionfruits)
- 150g (1 cup) icing sugar mixture
- 1/2 teaspoon vanilla essence
- 185ml (3/4 cup) thickened cream
- 185g (3/4 cup) Tamar Valley Greek Style Yoghurt
Method
- Step 1Use a fork or balloon whisk to whisk together the passionfruit pulp, icing sugar and vanilla essence in a bowl until sugar dissolves.
- Step 2Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to gently fold the yoghurt through the cream. Add the passionfruit mixture and gently fold until just combined.
- Step 3Pour into a 1L (4-cup) capacity plastic container and cover with a tight fitting lid or foil. Place in the freezer for 8 hours or until set. Scoop into serving bowls to serve.
- Low sodium
- Lower gi
Nutrition
1081 kj
Energy
13g
Fat Total
9g
Saturated Fat
2g
Fibre
3g
Protein
37mg
Cholesterol
32.57mg
Sodium
31g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Note: Allow 8 hours freezing time
- Author: Tracy Rutherford
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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