Cool & creamy

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

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.

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