Ingredients
Method
1.Whizz banana and yoghurt together, then mix in half the passionfruit pulp.
2.Evenly spoon remaining passionfruit pulp into an ice-cube tray. Spoon yoghurt mixture on top and firmly tap the tray to settle the surface.
3.Freeze for at least 4 hours before serving.
You can swap out the passionfruit pulp for berry or mango purée.
Note
