Name: Honey and yoghurt ice-cream cups
Prep time: 10 min
Total time: 10 min
Ingredients: 2 egg-yolks; 2 tablespoon honey; 2 cup thick and creamy low-fat vanilla yoghurt; 2 teaspoon vanilla bean paste; 1 small mango, cheeks removed, peeled, thinly sliced (see tip)

Ingredients

2 egg-yolks

2 tablespoon honey

2 cup thick and creamy low-fat vanilla yoghurt

2 teaspoon vanilla bean paste

1 small mango, cheeks removed, peeled, thinly sliced (see tip)

Method

1.In a small bowl, using an electric mixer, beat yolks and honey together until pale and fluffy. Fold through yoghurt and vanilla bean paste.

2.Spoon mixture evenly into a 6-hole silicon muffin pan. Freeze for 3 hours or until firm.

3.Invert ice-creams onto plates. Serve topped with mango slices.

Use canned mango if fresh is unavailable. If using a metal muffin pan, line each hole with 2 strips of crossed baking paper so ice-cream can be easily removed.
Note

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Ingredients

Method

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