Frozen yoghurt terrine

Recipes 03/05/2018

This frozen yoghurt terrine is creamy, fruity and presents beautifully; the perfect dessert to celebrate a taste of Summer all year round.

Serves 8 Prep Time 30 Minutes Cook Time 4 hours 30 minutes


  • 2 tsp gelatin
  • ½ cup water
  • ½ cup +½ cup Barker’s Apricot Spreadable Fruit
  • 2 cups Greek yoghurt (we love Meadowfresh)
  • ¼ cup honey (we love Mother Earth)
  • 250ml cream, softly whipped
  • ½ cup Barker’s Wildberry Spreadable Fruit
  • 2 cups mixed fresh berries to garnish
  • Icing sugar to dust (optional)


  1. Line a 22cm x 8cm terrine tin or similar-sized loaf tin with cling film leaving an overhang on all sides.
  2. Sprinkle the gelatin over the water and set aside to swell for about 5 minutes then gently heat the gelatin mixture either in the microwave on low power or over a double boiler, stirring, until the gelatin has dissolved.
  3. Stir in ½ cup of Apricot Spreadable Fruit then pour into the base of the lined terrine dish and freeze until set – about 20 minutes.
  4. In a large bowl stir together the yoghurt and honey then gently fold through the soft whipped cream.
  5. Divide the yoghurt cream mixture in half and add ½ cup of each spreadable fruit flavour to each, stirring until just mixed.
  6. Pour the apricot-flavoured yoghurt cream mixture into the terrine over the apricot jelly and freeze for 10 minutes.
  7. Spoon over the berry-flavoured yoghurt cream mixture. Gently fold over the cling film to cover the top and freeze for at least 4 hours or overnight.
  8. Remove the terrine from the freezer 10 minutes prior to serving, unwrap the cling film and invert onto a serving platter. Gently prise off the tin and remove the cling film.
  9. Surround with the mixed berries and dust with icing sugar if desired.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.