Yoghurt Ice Cream
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INSTRUCTIONS
Dissolve a little sugar in water in a saucepan and add the fruit. Simmer for 5 minutes until soft and then puree through a sieve. If you have a food processor or liquidiser dont cook the fruit - just whizz it to a puree, adding sugar, a teaspoon at a time, until it is to your taste. Beat the puree into the yoghurt, pour into a plastic container and put it in the freezer. When it has set, take it out, spoon it back into the the food processor or liquidiser and give it a quick whizz. This gets rid of any little particles of ice that may have formed. If you dont have a machine, spoon the mixture into a bowl and whisk it thoroughly. Pour it back into the plastic container and freeze again. When youre ready to eat it, leave it in the fridge for half an hour before serving. Source: Michael Barry, Yes! Magazine
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (19g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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