Cool & creamy
These chilled treats are a delicious alternative to ice cream and are sure to cool you down on a warm summer’s day. A bowl of watermelon and rosewater frozen yoghurt will keep the heat at bay, while a rum- spiked pineapple and yoghurt granita makes for a tasty tipple, and a nectarine and yoghurt smoothie is the perfect way to start a day at the beach.
pineapple, rum and vanilla yoghurt granita
¾ cup ( 165g) caster sugar 1 cup ( 250ml) water ½ cup ( 125ml) white rum 1kg chopped pineapple ¼ teaspoon table salt 2 cups ( 560g) vanilla- flavoured yoghurt Place the sugar, water and rum in a small saucepan over low heat and cook, stirring, for 2- 3 minutes or until the sugar is dissolved. Increase heat to high and bring to the boil for 2 minutes. Allow to cool completely. Sprinkle the pineapple with the salt and place in a blender with the cooled sugar syrup. Process until smooth. Place in a bowl with the yoghurt and whisk to combine. Pour into a shallow metal tin and freeze for 2 hours. Using a fork, rake the top of the granita and freeze for a further 1 hour. Repeat every hour for 3- 4 hours or until granita is set. Serves 8- 10.
nectarine and yoghurt smoothies with raspberry syrup
4 cups ( 1.1kg) thick Greek- style ( natural) yoghurt ¾ cup ( 270g) honey 1⁄3 cup ( 80ml) lime juice 8 white nectarines, stones removed and peeled raspberry syrup 375g fresh or frozen raspberries ½ cup ( 110g) caster sugar Place the yoghurt, honey and lime juice in a bowl and whisk to combine. Pour into an ice- cube tray and freeze for 4 hours or until frozen. While the yoghurt cubes are freezing, make the raspberry syrup. Place the raspberries and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the raspberries have broken down. Increase heat to high, bring to the boil and cook for 1 minute. Allow to cool completely and strain, reserving the syrup. Place the yoghurt cubes and nectarine in a blender and process until smooth. Divide the raspberry syrup between glasses and top with the yoghurt and nectarine mixture. Serves 4.
watermelon, rosewater and frozen yoghurt swirl
150g chopped seedless watermelon ½ cup ( 110g) caster sugar ½ cup ( 140g) vanilla- flavoured yoghurt ½ cup ( 125ml) double cream, whipped 1 cup ( 160g) icing sugar, sifted 2 teaspoons rosewater 2 cups ( 560g) vanilla- flavoured yoghurt, extra 2 cups ( 500ml) double ( thick) cream, extra Place the watermelon in a blender and process until smooth. Place in a medium saucepan with the sugar over low heat and cook, stirring, for 2 minutes or until the sugar is dissolved. Allow to cool completely. Place the watermelon mixture in a bowl with the yoghurt and whisk to combine. Fold through the whipped cream. Place the icing sugar, rosewater, extra yoghurt and extra cream in a separate bowl and whisk to combine. Spoon the rosewater yoghurt into a metal tin and spoon over watermelon yoghurt. Use a knife to create a swirl. Freeze for at least 6 hours or overnight. Serves 6- 8.