Take Back Adventure With Noosa Yoghurt
Produced by The Infatuation with
We’re not going to give summer 2021 any kind of official name, but we are ready to spend the next couple months doing as much traveling, eating, and face-to-face socializing as humanly possible. Whether that means a road trip with the windows down or an afternoon in a neighborhood you haven’t been to in a while, noosa yoghurt and The Infatuation are here to help you Take Back Adventure this summer. We’ve also got some recipes (because you can’t let all those cooking skills you gained last year go to waste), plus a sweepstakes awarding one lucky winner $10,000 towards a dream trip and a year’s worth of noosa yoghurt.
Berries & Cream No-Bake Cheesecake
- 25 creme-filled chocolate cookies
¼ cup (2 oz) butter, melted
- ¼ cup raspberry or blackberry jam
- 2 tsp lemon juice, divided
- 16 oz. cream cheese, softened
- 1 cup noosa vanilla bean yoghurt
- ½ cup granulated sugar
- ¼ tsp kosher salt
- fresh raspberries or blackberries, for serving
Pulse cookies in food processor until you have small crumbs, then add melted butter and pulse again until mixture begins to bind. Press crust mixture into the bottom and sides of a 9” pie plate or springform pan, then refrigerate. Stir jam and 1 teaspoon lemon juice together until smooth and refrigerate. Place remaining ingredients in food processor and blend until fully combined. Pour filling mixture into chocolate crust. Dot with jam and use a toothpick or thin knife to swirl into the filling. Refrigerate 6-8 hours, or preferably overnight. Freeze for 15-30 minutes before cutting and serving with fresh berries.
Mango Honey Frozen Yoghurt with Mint
- 10 oz (~ 2 cups) frozen mango chunks
- ¾ cup noosa honey yoghurt
- 2 tbsp honey
- 6-8 leaves mint
- mint sprigs, for garnish
Blend mango, yoghurt and honey in food processor or blender together until smooth. Add mint leaves and pulse to chop and combine, leaving small green pieces throughout mixture. Place in a shallow container, cover and freeze for 6-8 hours before scooping. If frozen overnight, leave mixture out at room temperature for 15-20 minutes before scooping. Garnish with mint.