Strawberry frozen yoghurt
Fresh strawberries bring the taste of summer to this frozen yoghurt. It’s lighter than dairy ice cream and it contains one of your five-a-day!
Ingredients
- 125²µ/4½´Ç³ú caster sugar
- ½ vanilla pod
- 2 strips lemon zest
- 500g/1lb 2oz ripe strawberries, hulled, roughly chopped
- 500g/1b 2oz full-fat Greek-style yoghurt
- 4 tbsp crème fraîche
Method
Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool.
Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine.
Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer.
Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving.
Recipe Tips
Frozen yoghurt freezes a little more solid than dairy ice cream due to the lower fat content – therefore it’s best made in an ice cream machine, but it can easily be made without.
To make popsicles, once you have whisked the mixture a couple of times, spoon it into popsicle moulds and freeze until set.
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