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Iced cherry bakewell terrine

Creamy, crunchy, sweet and tart…our double-layer pud is a taste sensation


Serves 8


Ready in about 20 minutes, plus freezing

300g frozen cherries, defrosted and cut into small chunks

2 large egg whites*, kept separate

3 x 175g pots Müllerlight Cherry yogurt

2 level tbsp sweetener

450g fat-free natural yogurt, mixed with vanilla extract to taste

1 tsp almond extract

4 amaretti biscuits, roughly crushed

1 Double line a 24cm x 12cm loaf tin with cling film. Scatter half the cherries evenly over the base.

2 Put 1 egg white in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until just stiff. Fold in the remaining cherries, cherry yogurts and 1 level tbsp sweetener. Spoon the cherry mixture into the tin, then level the surface with the back of the spoon. Cover with cling film and freeze for 3-4 hours, or until just set.

3 Once set, whisk the remaining egg white in a large, clean glass bowl until just stiff. Put the natural yogurt in another bowl and whisk in the almond extract and remaining sweetener. Fold the yogurt mixture into the egg white along with the crushed amaretti biscuits. Spoon over the set cherry mixture in the tin and level the surface. Re-cover with cling film and freeze for a further 4-6 hours, or until firmly set.

4 When almost ready to serve, tip out the terrine onto a serving board and discard the cling film. Chill for 10-20 minutes to soften slightly, then slice into 8 pieces.

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July 2017
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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.