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Yogurt and orange bombe
Recipe details
After for something sweet but not that hot for figgy pudding? Try this instead.
Serves:
6
Preparation time:
6 hours freezing time
Cooking time:
30 minutes
Ingredients
- 750 g Greek strained yogurt
- 3 tbsp clear honey
- 2 icing sugar
- 2 oranges
- 200 g can crushed pineapple in natural juice
- 200 ml fresh orange juice
- edible silver balls
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Weight Converter
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Each serving contains
Calories:
255kcal, 13% of your GDA
Sugar:
27g, 30% of your GDA
Fat:
13g, 19% of your GDA
Saturates:
8.5g, 43% of your GDA
Salt:
0.2g, 4% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Mix the yogurt, honey and sugar together and spread two thirds of it around the inside of a 1·2 litre (2 pint) pudding basin. Freeze until firm, approximately 2 hours, then spread the mixture over the sides again to even it out.
- Grate the orange zest. Then, using a sharp knife, cut off the orange peel and pith, and segment the oranges. Whizz the pineapple, its juice, the roughly chopped orange, orange juice and zest together in a liquidiser.
- Freeze in a container for about 3-4 hours, stirring once or twice to break up the ice crystals. When almost frozen, scoop it into the yogurt-lined basin and top with the remaining yogurt mixture. Freeze until firm – preferably overnight.
- Put the dessert in the fridge for 45 minutes to an hour before serving. Dip the basin in boiling water for a second or two, then invert over a plate and lift it off.
Cook's tip
If you’re in a hurry make this dessert even more easily using ready-made ice cream or frozen sorbet.
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