Cherry Bomb Goat's Yoghurt Ice Creams

Every year it always feels like Summer and Christmas and all things happiness when cherries start to appear in the shops. The little, pretty red balls are such a refreshing dash of flavour and colour.
And nothing makes it feel quite like Summertime than beautiful ice cream.

This year my first new ice cream recipe for the Summery, Christmas season involved not just cherries but an ingredient that flavour wise matched them perfectly, a beautiful, creamy yoghurt I had not tried before CapriLac Goat Yoghurt.
This yoghurt is lovely and creamy and the natural flavour has just the right amount of tartness to make it a fantastic ingredient to work with. Goat yoghurt is said to be much better tolerated by a lot of people in regards to digestion as a healthy alternative that is easy to digest and can reduce tummy bloating (and all girls want that in the Summertime!).
It has the beneficial live and active cultures and the CapriLac brand is preservative free and naturally A2 and gluten free.
Found in Coles and Woolworths makes it readily available for families and it turned out to be popular with my kids too!
Cherry Bomb Goat Yoghurt Ice-creams

1 x 500 gm tub CapriLac Goat Yoghurt
1 & 1/2 cups cherries pitted. (Can use frozen too)
1/4 frozen cherries.
2 tablespoons raw honey
2 teaspoons organic vanilla paste
paddle pop sticks (food quality)

  • Divide the yoghurt in half.
  • Prepare mold suitable for ice creams, (even plastic cups are fine)
  • In a blender combine one half the yoghurt with the honey and vanilla. Blend well, set aside.
  • Blend the other half the yoghurt with the cherries.
  • In  the molds pour a layer of the dark yoghurt mixture and drop some frozen cherry pieces in.
  • Top with the opposing coloured layer and keep going until the container is full.
  • Use the pop stick to very gently swirl the two colours lightly together - only just!
  • Freeze covered with cling wrap or a cover like 4Myearth until frozen.
  • About 10 minutes in or when just starting to freeze add the pop sticks in, (they should stand up ok in the mixture by themselves).
  • Run under warm water on the outside to loosen, remove and enjoy!
  • To get a more jazzy and defined look freeze the separate colours one at a time and store the mixtures in the fridge. This will take some time but does look fantastic.
  • You can add sweetener to taste for either layer as desired like raw honey, stevia, maple syrup, rice malt syrup.
  • Try and add frozen cherry pieces in as well as they give a lovely texture contrast.
Toddler Tips
  • Adjust to your child's preferred sweetness tastes. I find with little kids that the less sweeteners you use when young the less they need, give them a chance to taste sweet and tart foods with little added sweetener and then adjust from there as needed.

One of Bek's professional recipe creations. (c)2015RebeccaMugridge
Note: This was a sponsored post with Caprilac Yoghurt

Strawberry Spring Trifle with Nutworks Sprinkles

Strawberry Spring Trifle

Clear blue skies, cool ocean water and gardens coming alive everywhere. Spring in Qld is one of my favourite times of year.
It also happens to be when beautiful local strawberries are in abundance, one of my absolute favourite of fruits.

As an local and healthy food blogger and as an ambassador for the new Nutworks Gourmet Sprinkles range found in Woolworths I couldn't wait to create a recipe that tasted and looked like Spring.
This trifle is just bursting with strawberry flavour and creamy Maleny Dairies real cream. The Nutworks Sprinkles add such an amazing crunch and hit of flavour tie-ing it all together so well.


  • You will need a trifle jar.
  • 2 x container's of Maleny Dairies real cream. (Or equivalent if you cannot get this cream where
  • you are - its just my favourite! You can also use coconut cream for a paleo/vegan version)
  • 1 x 250 gm punnet strawberries, washed, stems removed, cut in halves and frozen.
  • 1 x 250 gm punnet strawberries, washed stems removed and kept fresh.
  • 1 x packet Nutworks Gourmet Sprinkles - Raspberry Crumble Boost.
  • 2 teaspoons organic vanilla paste/drops
  • 1 teaspoon coconut sugar (opitonal)
  • Shredded coconut
  • Edible flowers and extra strawberries (whole) to serve
  • Blitz together half and half cream and frozen strawberries. I used one container Maleny Dairies Cream and the equivalent in Strawberries. It should be lovely and thick and tangy and a nice pink colour. Set aside in the fridge.
  • Whip the second container if cream with the vanilla and optional coconut sugar.
  • In your trifle bowl spread a layer of the whipped cream, top with sliced strawberries, then a layer of sprinkles, then a layer of the strawberry cream, then a layer of coconut then strawberries and then back to the cream and continue until the bowl is almost full.
  • On the very top spoon a layer of whipped cream and form a peak in the centre.
  • Cover with sliced strawberries and coconut and then generously cover in the sprinkles and top with 2 - 3 fresh whole strawberries.
  • Chill for at least 30 minutes and serve!

Recipe & Photography by Rebecca Mugridge

This is a sponsoerd blog post as an ambassador for Nutworks and their new gourmet Sprinkles Range.
Find out all about this exciting new range of healthy flavourings HERE
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