Cook: None - 1 - 2 hours freezing time

Serves: 8 - 10

This super simple plant-based no-bake dessert is so quick and easy it’s almost not a recipe at all. It’s also hugely versatile – you can pick and choose the base yoghurt flavour and then add different fillings and toppings. My favourites are vanilla and coconut flavoured yoghurt which both pair well with the toppings I’ve recommended.

Method

Mix the yoghurt with the cranberries, figs and cinnamon in a large bowl.
Line a 35cm x 26cm baking tray with baking parchment and pour the yoghurt mixture on top, spreading it to about 1 ½ cm thickness.
Sprinkle over the pomegranate seeds, coconut flakes and apricots and place in the freezer for 1-2 hours or until completely frozen.
Remove from the freezer and use an ice cream scoop to serve.

Instagram: Denises_kitchen/ jewishcookery

Topics:

Ingredients

Name: Recipe: Jewelled frozen vegan yoghurt
Prep time: 10 min
Yield: 8 - 10
Ingredients: 1kg plant-based yoghurt, vanilla or coconut; 2 tbsp dried cranberries; 2 tbsp chopped dried figs; Pinch of cinnamon; Topping:; Seeds of 1 pomegranate; 25g pistachio nuts, finely chopped; 2 tbsp toasted coconut flakes; 50g dried apricots, finely chopped

1kg plant-based yoghurt, vanilla or coconut
2 tbsp dried cranberries
2 tbsp chopped dried figs
Pinch of cinnamon
Topping:
Seeds of 1 pomegranate
25g pistachio nuts, finely chopped
2 tbsp toasted coconut flakes
50g dried apricots, finely chopped

Recipe: Jewelled frozen vegan yoghurt

Topics:

Ingredients

More from Recipes

Glazed chicken, orange and date couscous

Lisa’s Blondies with pecan brittle

Simple salmon tikka skewers

Rosalia’s knish-ish, potato and onion fried buns