Ingredients

500 gram packaged cream cheese, softened

1 cup (220g) caster sugar

3 cup (800g) vanilla yogurt

1 tablespoon lemon rind, finely grated

1 tablespoon lime rind, finely grated

1/2 cup (125ml) orange juice

1/3 cup (80ml) lemon juice

2 tablespoons lime juice orange food colouring

orange food colouring

1/3 cup (25g) shredded coconut, toasted

Method

1.Place a collar of foil around six ¾-cup (180ml) dishes, secure with string.

2.Beat cheese and sugar in medium bowl with electric mixer until smooth. Gradually add yogurt, beat until smooth. Stir in rinds, juices and enough food colouring to tint mixture pale orange.

3.Divide mixture among dishes. Cover loosely with plastic wrap, freeze overnight.

4.Remove pots from freezer, stand 5 minutes. Remove collars, press coconut around sides. Freeze 5 minutes before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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