Yogurt and orange bombe recipe

166 ratings Rate
  • Serves 6
  • 15 mins to prepare and 6 hrs 00 mins to cool
  • 258 calories / serving
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Yoghurt and orange bombe HERO

Mix the yogurt, honey and sugar together and spread two thirds of it around the inside of a 1.2 litre (2 pint) pudding basin. Freeze until firm, approximately 2 hours, then spread the mixture over the sides again to even it out.

Grate the orange zest. Then, using a sharp knife, cut off the orange peel and pith, and segment the oranges. Whizz the pineapple, its juice, the roughly chopped orange, orange juice and zest together in a liquidiser.

Freeze in a container for about 3-4 hours, stirring once or twice to break up the ice crystals. When almost frozen, scoop it into the yogurt-lined basin and top with the remaining yogurt mixture. Freeze until firm — preferably overnight.

Put the dessert in the fridge for 45 minutes to an hour before serving. Dip the basin in boiling water for a second or two, then invert over a plate and lift it off.

Top tip
If you're in a hurry make this dessert even more easily using ready-made ice cream or frozen sorbet.

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  • Ingredients

  • 750g (1½lb) Greek strained yogurt
  • 3tbsp clear honey
  • 2tbsp icing sugar
  • 2 oranges
  • 200g (7oz) crushed pineapple in natural juice
  • 200ml (7fl oz) fresh orange juice
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  • Energy 1080kj 258kcal 13%
  • Fat 12.8g 18%
  • Saturates 8.5g 43%
  • Sugars 26.4g 29%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 29.3g Protein 8.1g Fibre 2.6g


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