BLUEBERRY AND BANANA SMOOTHIE

Makes 2

250g fresh or frozen blueberries

2 bananas, peeled and sliced

175ml blueberry frozen yoghurt

8 ice cubes

Put all the blue-berries, bananas, frozen yoghurt and ice into a smoothie maker or a strong blender and process until smooth.

Pour into glasses and drink immediately.

* If you can’t get blueberry frozen yoghurt, use vanilla frozen yoghurt. It works just as well.

 

PASSION FRUIT FROZEN YOGHURT DESSERT

Serves 4-6

250ml cream

385g can of condensed milk

500ml granadilla yoghurt

500ml vanilla frozen yoghurt, slightly softened

Fresh granadillas to decorate

Beat the cream until thick. Beat in the condensed milk.

Stir in the yoghurt and vanilla frozen yoghurt.

Spoon into a container and freeze until required.

Soften slightly before serving. To unmould, dip the container into hot water for a few seconds then turn on to a serving plate. Spoon over the fresh granadilla pulp before serving.

* Vary the flavour of the dessert by using a different flavoured yoghurt.

 

MINI FROZEN YOGHURT SANDWICHES

Makes 24

1 litre vanilla frozen yoghurt

8 Oreo biscuits, crushed

48 mini chocolate-covered digestive biscuits

Let the frozen yoghurt soften slightly then mix in the crushed biscuits. Spread the frozen yoghurt mixture into a pan 18 x 22cm.

Freeze until solid.

Use a cookie cutter the same size as the mini biscuits to press out rounds from the ice cream.

Sandwich the ice cream between two of the chocolate biscuits. Keep the ice cream sandwiches in the freezer until you are ready to serve.

 

CREAMY LEMON MERINGUE FROZEN YOGHURT

Serves 6-8

750ml lemon-flavoured frozen yoghurt

60ml icing sugar

Grated rind of 1 lemon

125ml lemon juice

1 jar of lemon curd

150g small meringues, roughly crushed

Mix the lemon-flavoured frozen yoghurt with the icing sugar until combined.

Mix in the lemon rind and juice. Fold through the lemon curd and meringue.

Place the mixture into a container and freeze until solid.

Angela Day, Saturday Star