EASY YOGHURT-AND-BERRY ICE-CREAM TART

Ingredients

• 2 x 50 g nutty and seedy snack bars

• 175 g blackberries, fresh or frozen

• 500 g fresh raspberries

• 2 x 200 g packets Bakers Eet-Sum-Mor biscuits

• 3/4 cup full cream milk

• 350 g caster sugar

• 2 cups low fat plain yoghurt

• 300 ml double cream

Cooking Instructions

1. Whip the cream until soft peaks form.

2. Fold in the yoghurt, caster sugar and milk and mix until the sugar has almost dissolved.

3. Pour into a freezer proof container and freeze for 2 hours.

4. Crush the biscuits and press into the base of a 25 x 25 cm freezer proof container.

5. Fold the berries through the ice cream mixture, then pour over the biscuit base.

6. Roughly chop the Nutty and Seedy bars and scatter over the ice cream.

7. Freeze for another 6–8 hours, or overnight for best results, before serving.

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