The tartness of raspberries and sweetness of mango complement each other perfectly for this summer frozen yogurt slice. Feel free to swap it out for frozen fruit of your choice, if you like.  

Summer frozen yoghurt slice 

Serves 8-10 

Ingredients 

300g coconut or Tennis biscuits, crushed finely
½ cup butter, melted
1 cup sugar
½ cup water
1 vanilla pod, halved (optional)
250g frozen mango chunks
250g frozen raspberries
2 tubs (1L each) vanilla frozen yoghurt
Raspberries or pomegranate rubies, for serving

Method

1. Line a 25x12cm loaf tin with baking paper or some cling wrap. 
2. Combine biscuit and butter, stirring to create a crumble consistency. Set aside. 
3. Heat together sugar, water and vanilla pod, if using, just until melted. Set aside to cool.
4. Soften frozen yoghurt by taking it out of the freezer for 15 minutes.
5. Blitz together mango and half the sugar syrup until smooth. Then, blitz together raspberries and half the sugar syrup until smooth.
6. Place a few large spoonfuls of blitzed mango and frozen yoghurt in prepared tray, alternating to create a spotty effect. Marble slightly using a clean spoon.  
7. Sprinkle half of the crumble on top. Place a few large spoonfuls of blitzed raspberry and frozen yoghurt on top and marble slightly. Repeat until all frozen ingredients are used.
8. Freeze for 6 hours or overnight.
9. Unmould yoghurt slice, inverting onto a serving plate or chopping board.  
10. Slice and serve with a sprinkle of biscuit crumble and raspberries or pomegranate rubies. 

Recipes & styling: Liezl  Vermeulen 

Photographs: Zhann Solomons 

Also read: For The Kids: Granadilla Ice Lollies

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With summer under way, something light and refreshing for breakfast is always a winner! So rise and whip up these delicious fro-yo bowls!

SERVES 2 // COOK TIME 15

INGREDIENTS
2 bananas, frozen
1 cup strawberries, frozen
2 cups double-cream yoghurt
8 strawberries, sliced
½ cup coconut flakes

METHOD
1. Blend frozen bananas, frozen strawberries and yoghurt until smooth.
2. Transfer to bowls and top with sliced strawberries and coconut. 

This grab-and-go berry smoothie has amazing flavour and will save you so much time during the morning rush.

The post Strawberry and banana fro-yo bowls appeared first on MyKitchen.

What could be more South African than a booze-filled creamy drink? We upgraded this classic Don Pedros with some frozen yoghurt and fresh ingredients. No Amarula at home? Simply leave it out for a booze-free milkshake!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the drizzle
3 tsp melted coconut oil
1½ tsp melted honey
1½ tbsp cocoa powder
30 g dark chocolate, melted
½ tsp vanilla essence
For the Don Pedros
1 L vanilla frozen yoghurt
⅔  cup plain yoghurt
⅓  cup Amarula Cream
Pinch cinnamon
15 g dark chocolate, grated

METHOD
For the drizzle
1. Whisk together the oil, honey and cocoa powder.
2. Slowly whisk in the melted chocolate, until fully incorporated.
3. Gently stir in the vanilla.
For the Don Pedros
1. Add the yoghurts and Amarula to a food processor and blend until smooth.
2. Swirl the drizzle into the insides of 4 chilled glasses. Pour in the yoghurt mixture.
3. Sprinkle with cinnamon and grated chocolate.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

These double-thick strawberry milkshakes are another healthy sweet treat!

The post Frozen yoghurt Don Pedros with choc-cinnamon drizzle appeared first on MyKitchen.

You don’t need any fancy equipment to make your favourite frozen treats with us around. All you need to make our drool-worthy peanut butter and banana frozen yoghurt is a bowl, a blender and a freezer. Get your scoops ready!

SERVES 6 // COOKING TIME 5 min, plus freezing time

INGREDIENTS
2 ripe bananas, chopped and mashed
2 cups double-thick yoghurt
2 tbsp crunchy peanut butter

METHOD
1. Place all the ingredients in a bowl and blend with a stick blender.
2. Transfer the mixture to a container, cover and freeze overnight.

The post Peanut butter and banana frozen yoghurt appeared first on MyKitchen.

Give your breakfast a punch of protein-filled goodness with our frozen muesli cups. If you are skipping the carbs, simply replace the muesli with a carb-free granola, omit the honey and add xylitol instead. Enjoy!

MAKES 6 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
1½ cups muesli
2 tbsp coconut oil melted
1 tbsp honey
2 tbsp strawberry whey protein powder
2 cups double-cream yoghurt
Fresh berries

METHOD
1. In a bowl, combine one cup muesli with oil and honey.
2. Mix the protein powder and yoghurt together. Place a tsp of the muesli at the bottom of each cup, then fill with yoghurt and berries. Finish with a sprinkle of muesli.
3. Insert a lollipop stick into each cup, and then freeze for 2 hours, until frozen through.

The post Frozen muesli cups appeared first on MyKitchen.

A good breakfast is one indulgence you should never deny yourself or your family. And we are here to make it even more delicious. These frozen fruity pops are perfect for summer and can be whipped up in less than 20 minutes, and that’s to make a whole week’s worth! All you have to do is add one of our cracking flavour combos to mini yoghurt tubs and freeze them.

SERVES 2–4 // COOKING TIME 20 mins, plus freezing time

INGREDIENTS
2 cups frozen fruit
Flavourings (see below)
¼ cup plain yoghurt
2 tbsp honey
1 tsp lemon juice

METHOD
1. Blend all the ingredients until creamy. Scrape down the sides of the blender to ensure there are no lumps left.
2. Pour into empty yoghurt tubs or cups and place in the freezer.
3. Once yoghurt is semi-frozen, remove from freezer and insert a lolly stick into each container. Return to the freezer overnight or for at least 6 hours.

THE YOGILICIOUS FLAVOUR TRAIN

Yoghurt becomes even yummier when you add your own flavours:

Banana split: 2 cups frozen banana,¼ cup cacao powder, 2 tsp vanilla essence
Pina colada: 2 cups frozen pineapple,¼ cup coconut, 2 tsp vanilla essence
Berrylicous: 2 cups frozen strawberries, raspberries or blackberries
Mango treat: 2 cups frozen mango, zest of 1 lime or lemon
Cassata: Blend 1 cup frozen cottage cheese, zest of 1 orange. Fold in 1 cup chocolate chips and ½ cup candied fruit

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