Desserts & Baking Archives

Christmas dessert

Peter’s luxury fruit cake

4 - 5 hours, plus cooling time

Chocolate recipes

Baked sweetcorn cream with popcorn praline

15 minutes

Coconut recipes

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

5 minutes

Cake recipes

Olive oil-and-pistachio cake with pear crust

35 minutes

Beetroot recipes

Gluten-free goji berry cake with a beetroot-and-coconut coulis

25 minutes

Avocado recipes

Genius banana skin cake with avo frosting

30 minutes

Citrus recipes

Treacle tartlets

20 minutes

Very berry ice-cream pie

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the base:

250 g Woolworths Carb Clever almond-and-cocoa nib granola
6 fresh Medjool dates, stoned
2 T coconut oil
4 T peanut butter

For the filling

1 litre Woolworths red berry medley frozen yoghurt
Frozen raspberries, for serving

Method

Blend all the ingredients for the base until well combined.

Press the mixture into 4 x 12.5 cm round tins or a large round tin and place in the freezer until ready to serve, or leave at room temperature.

Scoop the frozen yoghurt into the base and top with the frozen raspberries. Serve immediately.

Cook's note: Use Woolworths' Carb Clever almond-and-cocoa nib granola as the main ingredient in this base. It's made with seeds and nuts and is a great crunchy complement to Woolies' creamy Red Berry Medley frozen yoghurt.

Browse more ice-cream recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Peter’s luxury fruit cake

Baked sweetcorn cream with popcorn praline

Tropical coconut snow

Coconut meringue cake

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

Olive oil-and-pistachio cake with pear crust

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Genius banana skin cake with avo frosting

Treacle tartlets

Coal-baked orange-chocolate cakes

Tropical ice-cream pie

Very berry ice-cream pie

Very berry ice-cream pie

Ingredients

Method