Loading...
Ingredients
-
1 teaspoon instant coffee powder
-
1/4 cup boiling water
-
1 1/4 cups Tamar Valley Greek Style All Natural Yoghurt
-
120g skinless hazelnuts, toasted, roughly chopped
-
2 tablespoons dark chocolate chips, roughly chopped
-
1/4 teaspoon cocoa powder
Method
-
1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
-
2Place coffee and boiling water in a small bowl. Stir until dissolved. Set aside to cool completely.
-
3Place yoghurt in a bowl. Add cooled coffee to yoghurt. Stir to combine. Spread yoghurt mixture thinly over base of prepared pan. Sprinkle with hazelnuts and chocolate. Dust with cocoa powder. Freeze, uncovered, for 6 hours or overnight. Roughly break into pieces. Serve immediately.
Source: taste.com.au
