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Frozen Blueberry Yoghurt Slices

Frozen Blueberry Yoghurt Slices

  • Makes 9 large squares



  1. Line the base and sides of an 18cm square tin with baking paper.
  2. Blitz 1½ packets (about 300g) PnP T-biscuits in a food processor until fine.
  3. Add 1/3 cup (80ml) butter and grated peel of 1 lemon, and blitz until well combined.
  4. Press into prepared tin.
  5. Heat 1 cup (250ml) frozen blueberries with 2 Tbsp (30ml) castor sugar for 10 minutes to create a syrup.
  6. Set aside to cool.
  7. Whip ½ cup (125ml) cream to soft peaks.
  8. Fold in 1 tub (1kg) double cream yoghurt, 1/3 cup (80ml) honey, pinch salt and 1 tsp (5ml) vanilla essence.
  9. Pour yoghurt mixture over biscuit base.
  10. Dot with berries and syrup and swirl through yoghurt using the back of a spoon.
  11. Freeze for at least 4 hours or overnight until set.
  12. Rest at room temperature for 10 minutes, unmould and slice.
  13. Serve with fresh mint leaves.
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