Frozen Yoghurt Terrine

  • Gluten Free Recipe

Serves: 8

Preparation Time: made in 30 minutes, plus 4½ hours freezing time.

Created by Jo Wilcox for Food Magazine



  1. Line a 22cm x 8cm terrine tin or similar-sized loaf tin with cling film leaving an overhang on all sides.
  2. Sprinkle the gelatin over the water and set aside to swell for about 5 minutes then gently heat the gelatin mixture either in the microwave on low power or over a double boiler, stirring, until the gelatin has dissolved.
  3. Stir in ½ cup of Apricot Spreadable Fruit then pour into the base of the lined terrine dish and freeze until set – about 20 minutes.
  4. In a large bowl stir together the yoghurt and honey then gently fold through the soft whipped cream.
  5. Divide the yoghurt cream mixture in half and add ½ cup of each spreadable fruit flavour to each, stirring until just mixed.
  6. Pour the apricot-flavoured yoghurt cream mixture into the terrine over the apricot jelly and freeze for 10 minutes.
  7. Spoon over the berry-flavoured yoghurt cream mixture. Gently fold over the cling film to cover the top and freeze for at least 4 hours or overnight.
  8. Remove the terrine from the freezer 10 minutes prior to serving, unwrap the cling film and invert onto a serving platter. Gently prise off the tin and remove the cling film.
  9. Surround with the mixed berries and dust with icing sugar if desired.