Lemon and Passionfruit Whips

cook 10 mins
Tags: Quick eats
  • 50 g (2 oz) shortbread biscuits, crushed
  • 150 ml (1/4 pint) double cream
  • 120 g (4 oz) pot lemon yogurt
  • 2 passionfruit, halved
  • Divide the crushed biscuits between 2 glasses. Whip the cream in a bowl until just thick enough to form soft peaks, then lightly fold in the yogurt with the seeds and pulp from 1 of the passionfruit.
  • Spoon the mixture into the glasses and spoon the remaining passionfruit seeds and pulp over the top.
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