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Milk Arrowroot Passionfruit Slice

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Arnott's product: Milk Arrowroot

Prep time: 10 min

Cooking time: 30 min

Chill time: None

Serves: 9+


1 packet Arnott’s Milk Arrowroot biscuits, crushed
150g butter, melted
375g smooth ricotta cheese
250g light cream cheese, softened
3 eggs
1/3 cup caster sugar
2 tbs fresh orange juice
½ cup passionfruit pulp, fresh or canned


  • Preheat the oven to 180°C. Line a 250mm x 350mm lamington tin with baking paper.
  • Combine the crushed biscuits and butter. Press firmly onto the base of the lamington tin. Refrigerate until required.
  • In a food processor or blender, mix all other ingredients except the passionfruit, until smooth. Fold through the passionfruit and pour over the base.
  • Bake for 30 minutes or until just firm. Allow to cool. Serve in slices with cream, if desired.