Whizz to a smooth pink puree strawberries, sugar, orange juice and orange zest. Either mix the cold puree with yoghurt (or creme fraiche for richer results) and freeze-churn it in an ice-cream-making machine. Or (manual method) freeze the puree until solid, then whizz it in a food processor until slushy, fold in the yoghurt or creme fraiche as delicately as possible and freeze again. Beat after 1 1/2 hour to aerate the mixture and refreeze. "Ripen" briefly in the fridge before serving as is or with a spoonful of Framboise drizzled over for a flavoursome finishing touch. Recipe By : Philippa Davenport, July 1995 Country Living Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 18:25:59 -0500 From: "firstname.lastname@example.org"
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2.3mg||0 %|
|Total Carbohydrate 113.4g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 113.4g|
|Protein 0g||0 %|
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Calories per serving: 439
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