Recipe of the Month

Ingredients

• 1 teaspoon vegetable oil
• 250g packet light cream cheese
• 2 x 150g tubs (1 cup) Vaalia Low Fat Fruit yoghurt
• 4 tablespoons mild-flavoured honey
• 1 teaspoon vanilla essence
• 2 x 60g egg whites

Directions

1. Lightly brush 8 x 100ml muffin pan with oil.
2. Beat cream cheese, Vaalia yoghurt, honey and vanilla essence together until light and creamy.
3. Beat egg whites until soft peaks form adding sugar gradually to make a meringue. Carefully fold
   into yoghurt mixture. Spoon into muffin pans.
4. Place the muffin trays in the freezer for at least 3 hours for the bombes to freeze.
5. When ready to serve, remove from the freezer 5–10 minutes before required. Using a knife loosen the required number, returning remainder to freezer.
6. Carefully turn out and place on top of thinly sliced fresh seasonal fruit. Decorate with mint sprigs.
   Serve at once with an extra spoon of Vaalia dribbling down the side.