Peach, passion fruit and raspberry froyo cake

Name: Peach, passion fruit and raspberry froyo cake
Prep time: 15 min
Total time: 15 min
Ingredients: 320 g shortbread biscuit; 60 g butter (melted); 3 tinned peach halves; 1 tbsp syrup; 300 ml custard; 600 ml fruit Yoghurt (passion fruit and peach); peach (to garnish); raspberry (to garnish)

1 step

Prep:15min

When summer days call for something refreshing like a frozen yoghurt recipe, this peach, passionfruit and raspberry froyo cake brings creaminess and sweetness together for a tasty warm-weather treat.

Updated at: Thu, 17 Aug 2023 11:29:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories460.8 kcal (23%)

Total Fat20 g (29%)

Carbs62 g (24%)

Sugars37.6 g (42%)

Protein10.5 g (21%)

Sodium210 mg (11%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

320gshortbread biscuit

60gbutter

melted

3tinned peach halves

1 Tbspsyrup

300mlcustard

600mlfruit yoghurt

passion fruit and peach

Instructions

Step 1

When summer days call for something refreshing like a frozen yoghurt recipe, this peach, passionfruit and raspberry froyo cake brings creaminess and sweetness together for a tasty warm-weather treat. Preparation time: 15 minutes plus freezing * Line a 20cm tin. Using shortbread for CRUNCH, blitz into crumbs and mix through melted butter. Press into the tin and freeze for 10 minutes. * For the filling, use tinned peach halves for FRUITINESS and blitz with the syrup. Add SWEETNESS with custard and passion fruit and peach yoghurts for CREAMINESS, whizzing together until smooth. * Pour the filling over the base and freeze for at least 6 hours. Remove 15 minutes before serving, garnishing with extra peach and raspberries.

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