Good Food

GF TREASURES

Hosting a garden get-together? Treat your guests to one of these top-rated chilled puds from our archives

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Our favourite frozen desserts from the Good Food archive

Strawberry shortbread frozen yogurt

The flavours of strawberry shortcake in this dessert are pure nostalgia, and the addition of frozen yogurt makes it extra summery. Complement the fresh fruit by serving scoops alongside a frozen strawberry daiquiri.

SERVES 8-10 PREP 20 mins plus at least 4 hrs freezing NO COOK

EASY V ❄ 550g strawberri­es, hulled 500g Greek-style yogurt 397g can condensed milk

2 tsp vanilla bean paste or extract 200ml double cream 8 shortbread biscuits, crushed

(optional)

2 tbsp freeze-dried strawberri­es

(optional)

1 Put 400g of the 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 food processor, then blitz again to combine.

2 Pour the cream into a bowl and lightly whip until it’s just holding its shape. Add roughly a third of the puréed strawberry mixture, folding it in with a spatula, then mix in the remainder along with the chopped strawberri­es.

3 Pour half of the mixture into a freezerpro­of container. Scatter over half of the shortbread crumbs and half of the freeze-dried strawberri­es, if using. Spoon over the rest of the yogurt mixture, then sprinkle over the remaining shortbread and freeze-dried strawberri­es. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Will keep frozen for up to two months.

GOOD TO KNOW vit c

PER SERVING (10) 398 kcals • fat 24g • saturates 15g •

carbs 36g • sugars 29g • fibre 1g • protein 8g •

salt 0.4g

There’s nothing better than gathering friends and family in the garden on a warm summer afternoon. Enjoy their company while sipping your cocktail, safe in the knowledge that dessert is already prepared. These make-ahead frozen treats are easy to make, delicious and cooling – ideal for serving in the sunshine. Liberty Mendez, recipe developer

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