Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 200g low-fat ginger crunch cookies, chopped

  3. 50g unsalted butter, melted

  4. 500g packet frozen rhubarb

  5. 3/4 cup (165g) caster sugar

  6. 4 gelatine leaves

  7. 500g frozen raspberries

  8. 3 cups (840g) no-fat vanilla yoghurt

  9. 250g strawberries, hulled, quartered

Instructions Jump to Ingredients ↑

  1. Grease a 24cm springform pan.

  2. Process the cookies to fine crumbs in a food processor. Add the melted butter and process to combine, then pat the mixture over the base of the prepared pan. Chill while you make the filling.

  3. Place the rhubarb in a saucepan with 1/2 cup (110g) sugar and 1/2 cup (125ml) water, and cook over low heat for 5 minutes or until the rhubarb is soft.

  4. Meanwhile: soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, add to the rhubarb mixture and stir to dissolve.

  5. Place mixture in a clean food processor and process with half the raspberries until smooth. Add the yoghurt and pulse a few times to combine. Pour over the buscuit base and place in the freezer for 2-3 hours until firm.

  6. Stir the remaining 1/4 cup (55g) sugar in a pan with 1/4 cup (60ml) water over low heat until sugar dissolves. Increase heat to meduim-high, simmer for 1 minute, then add remaining raspberries and cook for 1 minute. Cool for at least 15 minutes, then press through a sieve and discard solids. Toss strawberries in the sauce.


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