Spoon the compote into a deep freezer-proof container. Scoop the passion fruit pulp into a sieve and squash it through with a wooden spoon, to extract all the juice. Discard the seeds.
Stir in the sugar and yoghurt until smooth and creamy. Cover and freeze for 3-4 hours, until solid.
Scrape the frozen mixture with a fork to break up the ice crystals. Return to the freezer until ready to serve.
Spoon into tall chilled glasses or deep glass dishes and serve immediately.
Make a cherry and orange parfait using Bonne Maman Cherry Compote, replacing the passion fruit with the juice of 2 oranges and an extra 1 tbsp of sugar.
For a rhubarb and elderflower parfait, use Bonne Maman Rhubarb Compote, omitting the sugar and replacing the passion fruit with 3 tbsp of elderflower cordial.
