Straw­berry frozen yogurt

Keep the fam­ily cool this sum­mer with your own ice-cream par­lour. Just keep cones, sauces and sprin­kles at the ready for kids

Easy Cook - - CONTENTS -

Tip

You don’t need an ice cream ma­chine to make this su­per sim­ple frozen dessert

Straw­berry short­bread frozen yogurt

Serves 8-10 Prep 20 mins plus at least Q Q 4 hrs freez­ing No cook Q

550g straw­ber­ries, hulled 500g pot Greek yogurt 397g can con­densed milk 2 tsp vanilla bean paste or ex­tract 200ml dou­ble cream 8 short­bread bis­cuits, crushed (op­tional) 2 tbsp freeze-dried straw­berry pieces

(op­tional)

1 Put 400g straw­ber­ries in a food pro­ces­sor and blitz to a smooth purée. Chop the re­main­ing straw­ber­ries into small pieces and set aside. Add the yogurt, con­densed milk and vanilla to the pro­ces­sor and whizz again to com­bine.

2 Pour the cream into a bowl and lightly whip un­til it’s just hold­ing its shape. Add roughly one-third of the straw­berry mix­ture, fold to­gether with a spat­ula, then add the re­main­ing straw­berry mix­ture and the chopped straw­ber­ries and mix again.

3 Pour half into a freezer-proof con­tainer, scat­ter over half the short­bread pieces, if us­ing, and half the freeze- dried straw­ber­ries, then cover with the re­main­ing yogurt mix­ture, crushed short­bread and freezedried straw­ber­ries. Freeze for at least 4 hrs un­til solid. Re­move from the freezer 10-15 mins be­fore scoop­ing. Can be frozen for up to 2 months. PER SERV­ING (10) 398 kcals, fat 24g, sat­u­rates 15g, carbs 36g, su­gars 29g, fi­bre 1g, pro­tein 8g, salt 0.4g

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