GRIDDLED NECTARINES WITH FROZEN YOGHURT

2 SmartPoints per serving

Serves 8 l 500g fat-free natural Greek yoghurt l 75g clear honey l 1 tsp vanilla extract l 10 fresh mint leaves, finely chopped, plus a few small leaves for decoration l Calorie-controlled cooking spray l 8 ripe nectarines, halved, destoned, and cut into thick wedges IN A bowl, combine the yoghurt, honey and vanilla extract. Pour into a shallow freezer-proof container, then cover and freeze for 45 minutes. Remove from the freezer, break up the mixture with a fork, then return to the freezer for 30 minutes. Repeat, freezing for another 30 minutes. Stir the mint into the mixture then freeze for a final 3 hours. It should be frozen, but soft enough to scoop. Mist a nonstick griddle pan with cooking spray and set over a medium heat. In batches, griddle the nectarines for 2 minutes on each side until slightly charred and softened. Serve with the frozen yoghurt and extra mint. COOK’S TIP: If you don’t eat it right after its final freeze (when it is best eaten), remove the frozen yoghurt from the freezer 30 minutes before serving.