Strawberry and Rasberry Yoghurt Ice Cream
Submitted by Amber Faucheux
This recipe is in categories Desserts, Party food
About this recipe
Healthiness : (11 votes)
Difficulty: 
Comments: A stright forward recipe. Some chopping is required. The dish takes a little while to make due to freezing the mixture.
Preparation Time: 15 mins and 6-7 hours freezing time
Number of servings: 6-8
Serving suggestions: Serve in a cone or just in a bowl
Freeze yoghurt, adding a little extra fruit can make delicious and simple desserts. Of course low fat yoghurt makes this healthier than a standard ice cream. Serve with fresh berries or on its own.

Comments: A stright forward recipe. Some chopping is required. The dish takes a little while to make due to freezing the mixture.
Preparation Time: 15 mins and 6-7 hours freezing time
Number of servings: 6-8
Serving suggestions: Serve in a cone or just in a bowl
Freeze yoghurt, adding a little extra fruit can make delicious and simple desserts. Of course low fat yoghurt makes this healthier than a standard ice cream. Serve with fresh berries or on its own.
Ingredients
- 500g thick natural bio yoghurt (You can use fruity yoghurt too)
- Some strawberries and raspberries
- 3 tbsp icing sugar
- a squeeze of lemon juice
Healthier version
Frozen yoghurts are often much lower in fat than a standard ice cream.
Equipment
- Sharp knife
- Chopping board
- Blender or food processor
- Spoon
- Plastic container with lid
- Whisk or fork
- Ice Cream Scoop
Making and cooking it

- Chop the strawberries into chunks
- Add the strawberries, raspberries, yoghurt, suar and the lemon juice into the blender
- Blend it until it's creamy and thick
- Pour it into a container and attach the lid
- Put it in the freezer for 2-3 hours
- Whisk the mix with a fork to break the crystals
- Freeze again for 3 hours
- Repeat step 6 to give the mix a creamy texture

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