Passionfruit Vanilla Yoghurt Bars
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Prep time 10 min
Makes 12
Recipe by Australia's best
Makes 12
Recipe by Australia's best
Ingredients
- 2 cups Greek yoghurt
- 1/4 cup shredded coconut
- 1 tsp vanilla paste
- 2 tsp maple syrup
- 1/4 cup fresh passionfruit pulp
- 1 tbs fresh passionfruit pulp extra
- 2 cups pureed mango
- 1 tsp lime juice
Method
- Line a 20cm cake tin with baking paper
- In a medium bowl, combine yoghurt, coconut, vanilla and maple syrup. Spread yoghurt mixture evenly across the base of the prepared tin and freeze for 1-2 hours, until just firm to the touch.
- Combine mango puree, lime juice and 1/4 cup passionfruit pulp. Spread over yoghurt layer and smooth top. Drizzle with remaining passionfruit and return to freezer until solid – approximately 4 hours, or overnight.
- Remove pan from freezer and set on bench for 5 minutes. Use baking paper to lift slice onto a cutting board and leave 5-10 minutes to thaw slightly. Cut into 12 bars, serve immediately or store in the freezer for a handy snack.
