Fruity frozen yoghurt bundt
Ingredients
- 2 tubs (100g each) fresh blueberries + extra for serving
- ⅓ cup (67g) sugar
- 2 tubs (160g each) PnP cut mango
- 4 cans (110g each) granadilla pulp
- 3 tubs (1L each) good-quality frozen yoghurt, softened
- Fresh mint, for serving
Method
- Combine blueberries, sugar and a splash of water in a saucepan.
- Bring to the boil and simmer until syrupy.
- Allow to cool.
- Stir mango, 3 cans granadilla pulp and blueberry syrup through frozen yoghurt.
- Spoon into a clingfilm-lined or silicone Bundt cake tin.
- Freeze for 3-4 hours, or overnight for best results.
- Briefly dip the mould in hot water, then turn out onto a serving plate.
- Decorate with extra blueberries, remaining granadilla pulp and mint leaves.
- Serve immediately.
COOK’S NOTE:
Don’t have a Bundt tin? Try this nifty hack using a can and a regular cake tin from Fresh Living!
Recipe Source: PnP Fresh Living
