Shake up your holiday dessert game with these frozen yoghurt Christmas puddings with muesli – a cool, creamy twist on the classic Christmas treat. Perfect for a warm Australian Christmas, this recipe by Brookfarm founder Pam Brook combines tangy Greek yoghurt, crunchy muesli, and a drizzle of dark chocolate for a dessert that’s light, refreshing, and utterly indulgent. Quick to prep and easy to freeze, these individual puddings bring all the festive cheer without weighing you down.
INGREDIENTS
- 4 cups unsweetened natural Greek yoghurt
- 1 cup full cream milk
- ¼ cup double cream
- 1 tbs pure vanilla extract
- 1 cup Brookfarm toasted macadamia muesli with cranberry
- 50g melted dark chocolate
- Dried cranberries to serve
INSTRUCTIONS
- In a large bowl, whisk together the yoghurt, milk, double cream and vanilla extract.
- Add muesli and mix until well combined.
- Line 6 (1/2 cup capacity) tea cups with baking paper. Divide frozen yoghurt mixture between the cups, wrap tightly with cling film and allow at least 5 hours freezing time.
- To serve, remove from the freezer and discard plastic wrap. Dip cups into hot water for a few seconds to help dislodge the puddings. Invert onto serving plates or into bowls.
- Top with melted chocolate and some cranberries.
- Stand for 5 minutes for the yoghurt to soften before serving.
