Name: Frozen citrus yogurt pots
Cook time: 20 min
Total time: 20 min
Yield: 6
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

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.

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Ingredients

Method

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