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

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