HONEY, DATE & TAHINI FROZEN YOGURT

A lower-fat ice cream. The addition of tahini brings a grown-up savoury and nutty twist.

Whizz a 1kg tub of full-fat Greek yogurt (we used Total), 8tbsp runny honey, 7tbsp tahini and 2tbsp lemon juice in a food processor until smooth. Add 4 chopped Medjool dates and whizz again briefly. Churn in an ice cream machine until frozen. Empty into a freezer-proof container. Cover and freeze until solid. Serve topped with chopped dates, broken Sesame Snaps and drizzle with extra honey. Makes about 2 litre (3½ pint) PER SCOOP 120cals, 6g protein, 6g fat (3g saturates), 9g carbs (9g total sugars), 1g fibre GET AHEAD Make up to 1 month ahead. Store in freezer.

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