Greek Yoghurt Sundae

Greek Yoghurt Sundae

For a healthy dessert try this creamy sundae with mango and basil-scented berries



1 ripe mango

500ml natural low fat yoghurt

200g mixed berries of your choice

100g oat bran biscuits

Zest and juice of 1 small orange

1 tbsp icing sugar

1 tbsp chopped almonds

Small handful of basil leaves, finely shredded


Place the berries in a bowl and add the orange zest, sugar and basil. Mix well, cover with cling film and set aside for an hour or two.

Pit biscuits inside small sandwich bag and crush with a rolling pin.

Peel the mango and purée the flesh in a blender until smooth.

Layer the crushed biscuit, purée and yoghurt in alternating layers in four serving glasses and chill until required.

When ready to serve, top each glass with the berries and a sprinkle of chopped almonds.

28 Mar, 2014

4 thoughts on “Greek Yoghurt Sundae

    1. Thanks Lisa. It is interesting! The basil leaves add a wonderful delicate fragrance and brings the finishing touches to this beautiful Sundae.

    1. I believe the primary ingredient of any recipe changes when fruit and other ingredients are added.

      Greek yoghurt doesn’t have an overpowering taste so adding fruit together with a biscuit base works.

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