Frozen Yoghurt Terrine

Gluten Free

Vegetarian

Nut Free

Serves 8 people

30 min prep

270 min cook

Looking for an impressive yet simple dessert? Greek yoghurt, honey, fresh cream, berries and Barker's Spreadable Fruit combine to create this delicious frozen yoghurt terrine. Try out our easy-to-make recipe below.

By Barker's

Desserts,

Entertaining,

Family

Ingredients

2 Tbsp Gelatin
1/2 cup water
1 cup Barker's Apricot Spreadable Fruit
2 cup greek yoghurt
1/4 cup honey
250 ml softly whipped Cream
1/2 cup Barker's Wildberry Spreadable Fruit
2 cups, to garnish cup Mixed berries
to dust (optional) icing sugar

Method

Line a 22cm x 8cm terrine tin or similar sized loaf tin with cling film, leaving an overhang on all sides.
Sprinkle the gelatin over the water and set aside to swell for about 5 minutes.
Gently heat the gelatin mixture either in the microwave on low power or over a double boiler, stirring, until the gelatin has dissolved.
Stir in ½ cup of Barker's Apricot Spreadable Fruit (remaining 1/2 cup used later). Then pour into the base of the lined terrine dish and freeze until set – about 20 minutes.
In a large bowl stir together the yoghurt and honey then gently fold through the soft whipped cream.
Divide the yoghurt cream mixture in half and add ½ cup of each spreadable fruit flavour to each, stirring until just mixed.
Pour the apricot-flavoured yoghurt cream mixture into the terrine over the apricot jelly and freeze for 10 minutes.
Spoon over the berry-flavoured yoghurt cream mixture. Gently fold over the cling film to cover the top and freeze for at least 4 hours or overnight.
Remove the terrine from the freezer 10 minutes prior to serving, unwrap the cling film and invert onto a serving platter. Gently prise off the tin and remove the cling film.
Surround with the mixed berries and dust with icing sugar if desired.