Passionfruit Vanilla Iceblock Bars

Makes: 12 bars
Prep time: 10 mins + freezing time
Cook time: N/A

Ingredients
2 cups Greek yoghurt 

1/4 cup shredded coconut 

1 tsp vanilla paste or extract 

2 tsp maple syrup 

1/4 cup fresh passionfruit pulp, plus 1 Tbsp extra (4 – 5 fresh passionfruit) 

2 cups pureed mango (500 g) 

1 tsp lime juice 


Method
Line a 20cm cake tin with baking paper. 

In a medium bowl combine yoghurt, coconut, vanilla and maple syrup. Spread yoghurt mixture evenly across the base of the prepared tin and freeze for 1 – 2 hours, until just firm to the touch. 

Combine mango puree, lime juice, and 1/4 cup passionfruit pulp. Spread over yoghurt layer and smooth top. Drizzle with remaining passionfruit and return to freezer until solid – approximately 4 hours, or overnight. 

Remove pan from freezer and set on bench for 5 mins. Use baking paper to lift slice onto a cutting board and leave 5 – 10 minutes to thaw slightly. Cut into 12 bars, serve immediately or store in the freezer for a handy snack. 


Tip: For a dairy free / vegan treat, replace Greek yoghurt with an equal quantity of coconut yoghurt.

Splash Into Summer With Aussie Passionfruit

Australian Passionfruit lovers are set to enjoy a sweet and tangy summer, with the start of the summer flush due to kick off in mid-December.

Nothing says summer like passionfruit, and this season is set to yield plenty of plump and juicy fruit, according to Aussie Passionfruit grower Jane Richter.

Known for its delectable flavour and vibrant colour, passionfruit is available all year round with flushes in summer and winter. That means there will be a large supply of this delicious fruit to enjoy all summer long.

Passionfruit is incredibly versatile, according to Jane. Her favourite way to enjoy this exotic fruit is "to squeeze some juicy pulp on top of another fruit you love."

As well as being naturally sweet, it packs a nutritional punch, providing a dose of vitamin C and fibre, while also being low in kilojoules.

Whether it's a simple brekkie bowl, fresh summer salad or sweet slice, Aussie Passionfruit can turn any dish from ordinary to extraordinary.

Try out Jane Richter's handy storage tricks and tips to make the most of the fresh summer crop:

Myth buster – Wrinkled passionfruit aren't riper than smoother fruit - wrinkles are actually a sign of dehydration. When selecting fruit look for plump and smooth fruit that is heavy for its size as they will have more pulp inside!
Crisper for longer - Pop your fresh passionfruit into a plastic bag and store them in the crisper to keep them from wrinkling and losing moisture.
Ice Ice Baby – Make the most of the summer flush by buying up big and freezing your excess passionfruit for later. You can freeze the entire fruit or scoop out the flesh and put into ice trays.
No Knife, No Problem – You can crack open your passionfruit with your bare hands! Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!

For more information and inspiration, visit:
www.aussiepassionfruit.com.au