LITTLE COOKS T
here’s nothing better than an ice cream to cool us down aſter spending time in the blazing summer sunshine…or is there? Te popularity of frozen yoghurt has grown and grown in recent years, and it’s easy to see why. While most ice creams will use double cream, even full fat yoghurts have a far lower fat
content – and freezing yoghurt gives it a light and fresh texture that’s perfect for summer. It’s versatile too: try freezing flavoured yoghurts or using plain yoghurt swirled with fruit, chocolate, caramel or other ingredients. It’s fun experimenting with different flavours – to start you off, here are three great recipes to try this year…
SUMMER BERRY SWIRLED LOLLIES
75g blackberries 150g raspberries 4 tsp runny honey 300g flavoured Greek yoghurt – vanilla, honey or coconut
MAKES 10
1 Mash the blackberries on a plate with 2 teaspoons of the honey using a fork.
2 Do the same with the raspberries and another 2 teaspoons of the honey on a second plate.
3 Layer alternate spoonfuls of mashed fruits with the yoghurt in plastic shot glasses.
4 Add lolly sticks and freeze overnight. To serve, dip the moulds briefly in warm water, then lift out of the moulds and serve.
www.britishsummerfruits.co.uk
QUICK STRAWBERRY FROZEN YOGHURT
When you need something cool and refreshing to combat the effects of the warm summer sun, nothing beats home-made!
500g frozen strawberries 500g Greek-style yoghurt 2 tbsp runny honey
1 Place all of the ingredients into a food processor and blend until smooth.
2 Transfer to a suitable container and freeze until required.
TIP You can make this with any frozen fruit – mango works really well too.
www.lakeland.co.uk
STRAWBERRY, MINT AND PINEAPPLE ICED YOGHURTS
Perfect for a hot British summer’s day, the combination of strawberry, pineapple and mint is absolutely delicious and ideal for adults and children alike.
450g strawberries 1 tbsp lemon juice 130g caster sugar 250g whole milk unset yoghurt 2 tbsp freshly chopped mint, and four extra sprigs for decoration 1 fresh pineapple
Serves 4 makes 1 litre
1 Chop the strawberries into small pieces and place them with the lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon.
2 Mash the strawberries with the back of a wooden spoon as the sugar dissolves and the mixture warms.
3 Set the cooked strawberries aside to cool, covered.
4 Mix together the yoghurt and mint in a bowl and then add the strawberries.
5 Spoon the yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least three hours, or overnight.
6 When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould the yoghurt on a plate. Serve with finely chopped fresh pineapple and decorate with fresh mint.
www.berryworld.com FOODLOVERMAGAZINE.COM | 61
MAKES 500ml
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