Frozen yoghurt smoothie puddings recipe

These frozen yoghurt smoothie puddings are a brilliant make-ahead dessert, great to have in the freezer for any summer pudding-shaped emergencies.

They'll keep, frozen, for up to three months, so it's worth making a good batch of them. This recipe makes eight, but you could easily double it. We've used a blend of frozen tropical fruit and raspberries, bananas, Greek yoghurt and a touch of honey for some added natural sweetness. Smoothies are usually a breakfast favourite, we've transformed these into a delicious frozen pud. It's a great alternative to less healthy frozen ice cream because the only ingredients are fruit, yoghurt and a little honey. Use frozen fruit to make it or, if it's in season, very ripe fresh fruit. This is a great way to use up bananas that are on the turn, as well.

Ingredients

• 400g packet frozen tropical fruits (we used mango, pineapple and kiwi)
• 300g frozen raspberries
• 2 bananas, sliced
• 500g pot Greek yogurt
• 5 tbsp runny honey

Method

1. Put the tropical fruit in a blender and pulse until smooth. Add the raspberries and bananas and blend again to combine.
2. Spoon in the yogurt and honey and blitz to make an iced smoothie.
3. Spoon into 8 x 100ml paper pots. Freeze for at least 1 hour (or up to 3 months). Take out of freezer 20 mins before serving.

Top tip for making these frozen yoghurt smoothie puddings

We used 8 x 100ml paper pots for these puds, but if you have small, freezer-safe plastic or tupperware pots, you can use them instead. If you prefer, you can freeze them in one big pot and serve like an ice cream, in scoops. Remove it from the freezer 15 minutes or so before serving in this case, so it has time to soften.

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