Berry Compote with Banana and Wildberry Frozen Yoghurt

Updated: 17 April 2014 | Author:


  1. To make gremolata: combine coconut, mint and orange zest, set aside.
  2. Place all berries, orange juice and honey into a medium saucepan and cook over low heat for 1-2 minutes until the berries just start to soften. Remove from heat and leave to cool.
  3. Divide sliced banana between serving glasses. Divide half of the berry compote mixture, evenly between glasses, top each with a scoop of Bulla Wildberry Frozen Yoghurt, spoon remaining berry mixture over yoghurt, followed by a generous sprinkle of zesty gremolata and serve immediately.
Berry Compote with Banana and Wildberry Frozen Yoghurt



Zesty gremolata

  • 1 cup (120g) flaked coconut, toasted
  • ½ cup fresh mint leaves, finely chopped
  • Finely grated zest of ½ an orange



  • 1 punnet (250g) strawberries, washed, hulled, halved
  • 1 punnet (150g) blueberries
  • 1 punnet (120g) raspberries
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons honey


To Serve 

Serves 4-6