If you’re like me, it’s almost impossible to say no to ice-cream. For a slightly less indulgent dessert, this dish of fresh fruits set in a mix of yoghurt, cream and condensed milk makes for a lovely after-dinner slice.
300ml thickened cream
280g (1 cup) Greek-style yoghurt
395g can condensed milk
¾ cup chopped honeydew melon
100g mixed small red and green seedless grapes
125g strawberries, hulled and quartered
Line a 1 litre loaf tin with plastic wrap, allowing excess to overhang the tin to allow for easy removal of the slice. Whip the cream to soft peaks, then add the yoghurt and condensed milk and whip for a further 2 minutes, until thickened.
Pour one-quarter of the cream mixture into the tin to cover the base and then scatter over one-third of the fruit. Keep repeating the process, ending with the remaining quarter of cream mixture. Cover the surface with plastic wrap and chill in the freezer for at least 4 hours, until firm. Turn out, remove the plastic wrap and slice to serve.
Short on time? Try my fruit salad dressing with store-bought vanilla ice-cream.