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Frozen lemon & ginger yogurt terrine
- 500ml pot Greek yogurt
- 284ml pot double cream , lightly whipped
- 1 lemon , zested
- 4 pieces stem ginger in syrup from a jar, shredded plus 2 tbsp syrup from the jar
- 3 tbsp Stone's original Green Ginger wine (optional)
- 10 ginger biscuits, crushed
Directions:View on BBC Good Food
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