I still remember when Rosemary first brought this dessert into her repertoire. The combination of ginger, pineapple, and tart yoghurt really tickled our tastebuds. This became a regular dessert when she was older and cooking for less people. These days, I can hardly read the writing for the stains. There are many similar recipes out there using store bought biscuits, but the flavour combination of this one is particularly good.

Image by Freepik

Ingredients:

• 1 x small tub of plain yoghurt
• 1 cup of whipped cream
• 12 x gingernut biscuits, broken into pieces
• A few strawberries, blueberries, lychee, pineapple, or even crushed nuts for garnish – whatever you have in the fridge. Not too much though. You don’t want to confuse the palate.

Method:

• Fold yoghurt and cream together
• Add strained pineapple
• Add biscuit pieces
• Pour/scrape into a glass dish, or scoop into separate small glass bowls
• Refrigerate overnight
• Top with extra fruit and/or nuts

Preparation Time: 10 minutes

Sitting Time: overnight

Servings: 4