Ingredients

Method

• ¾ cup Woolworths granadilla juice
• 4 granadillas, halved and pulped
• 20 g gelatine powder
• 1 T vanilla paste
• 500 g yoghurt
• honey, for serving (optional)
• 6 Woolworths Everything But the Kitchen Sink biscuits

Method

Ingredients

1. In a saucepan, gently heat the granadilla juice and pulp, then stir in the gelatine until dissolved. Pour the mixture into moulds and chill for 2 hours or until set.

2. Stir the vanilla paste into the yoghurt.

3. To serve, spoon the vanilla yoghurt into 6 shallow bowls. Top each bowl with a granadilla jelly, and drizzle with honey if you like. Crumble over the biscuits.

Find more breakfast recipes here. 

Photographs: Toby Murphy
Food assistant: Thando Manyoni