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Donal Skehan
Frozen Yoghurt Breakfast Ring | DonalSkehan.com, Kids and adults both love this & it makes a brilliant table centrepiece!
  • breakfast

Frozen Yoghurt Breakfast Ring

June 30

Make breakfast memorable with this frozen ring of deliciousness, packed with yoghurt, berries and muesli to see you through the morning. Of course it can also be enjoyed at any time of the day. If you don’t have a suitable jelly mould, use a loaf or cake tin of the same volume (these alternatives need to be lined with cling film). Feel free to experiment with your favourite yoghurt flavours and fruits. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

  • serves Serves 8
  • time 15 mins + freezing time

Method

  1. 1. Divide both the yoghurt and the condensed milk equally between two separate medium bowls and stir until well blended. Stir the frozen berries into one of the mixes and pour this into the mould, spreading it out evenly.
  2. 2. Scatter the granola evenly on top and gently pour the second yoghurt mixture over it, levelling with the back of a spoon. Cover with the lid or cling film and freeze for at least 8 hours or overnight, until frozen solid.
  3. 3. Before serving, remove from the freezer and leave to stand for 5–10 minutes to soften a little.
  4. 4. Take the cover off and place a round cake stand or serving plate upside down on top. Turn both over together, allowing the ice-cream ring to drop onto the stand and lift off the mould to reveal it. Scatter with the fresh berries and mint sprigs to decorate and serve at once, cutting it into eight portions.

  5. TOP TIP

    Any leftover ice-cream ring should be frozen straight away. Store individual portions in lidded plastic tubs in the freezer, where they will keep happily for a few months to enjoy as you please.

Ingredients

300g natural yoghurt

1 x 400g can condensed milk

300g frozen berries, such as fruits of the forest, strawberries or raspberries

200g granola, broken up if in clusters

125g fresh mixed berries

Small handful of fresh mint sprigs

 

You'll Need

Medium mixing bowls x 2

Jelly mould or loaf tin

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