DIY: Homemade frozen yoghurt

Frozen yoghurt is one of those amazing, heaven-sent gifts that is both delicious and relatively healthy (like dark chocolate, which is way high in iron, anaemics). At Hackney Wicked festival a few weeks back me and Al shared this heap of fro yo heaven from Moto Yogo who claim to make the best in the Spooniverse in their little carts and they may be right. (You can book them for events too – wouldn’t this be awesome at a wedding?!)

al fro yo

Anyhoo, this week I find myself with loads of leftover raspberry coulis (as one does) as I really did not need to make that much for a few panna cottas (thanks, Simon Rimmer). So I thought – let’s make raspberry frozen yoghurt!

Based on the info I found on t’internets, it’s best to strain your Greek yoghurt first to get rid of any excess liquid. I used Tesco’s own low fat yoghurt and a fine sieve.20130828_122222

Then mix up your coulis with your yoghurt and a few spoons of honey. If you do not happen to have lots of raspberry coulis (and why would you?) you can stir in whatever fruits you like but **TOP TIP** freeze the fruits first as this will help them to set. Also, if you are using whole frozen fruits you may need a blender/food processor if you are not The Hulk and have super strong arms.

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Put in a tub and place in the freezer for 2-3 hours. Keep an eye on it. You don’t want it to turn into a block of ice. However you don’t need to keep stirring it like you do when making sorbet or ice cream.

When you’re ready to eat, take it out for a few minutes before serving. And enjoy! Safe in the knowledge that it’s basically health food. Unless you top it with a smashed up Kinder Bueno and honeycomb like us (whoops).

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