Egg-cellent Easter eggs
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Time to make:
20 mins, plus 1 hr freezing
$0.85 per serve
(at time of publication)
Full ingredients list:
You will need chocolate Easter egg moulds for this recipe
1/2 cup dark chocolate melts
1/2 cup frozen mango
2 1/2 teaspoons vanilla essence
1 1/2 cups (375g) extra-light spreadable cream cheese
Nutritional information (per serve)
Instructions and steps:
Step 1Place egg moulds in the freezer for a few minutes until chilled. Melt chocolate in the microwave and paint the surface of the moulds to make hollow eggs. Freeze for 15 minutes and carefully remove from moulds.
Step 2Meanwhile, blitz mango and 1/2 teaspoon of the vanilla in a blender until smooth. Spoon teaspoon-sized balls onto a plate and freeze for 45 minutes.
Step 3Stir remaining vanilla into the cream cheese. Fill each chocolate egg shell with the cream cheese mixture. Insert a frozen fruit ball into each egg, with a third of the ball sticking out. Eat immediately, store for up to 2 hours in the fridge, or freeze for a few days.
Try tinned mango, peaches or apricots: drain and freeze prior to blending.
Any leftover purée can be used in a smoothie.
About this recipe
First published: April 2017