Mixed Berry Frozen Yoghurt
Strained yoghurt whisked with a sieved strawberry and raspberry purée, churned into pink swirls and scattered with fresh berries.
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Method
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Equipment
- ice-cream maker
- sieve lined with a triple layer of muslin
- fine sieve
- blender
- large bowl
- whisk
- freezer container with lid
- piping bag with large star nozzle (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 174 kcal |
| Protein | 3.3 g |
| Carbohydrate | 35.3 g |
| of which sugars | 32.9 g |
| of which free sugars | 26.7 g |
| Fat | 2.9 g |
| of which saturates | 1.7 g |
| Fibre | 2 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 900 g plain whole-milk yoghurt
Berry purée
- 125 g strawberries, hulled
- 125 g raspberries
Frozen yoghurt
- 165 g caster sugar
- 3 tbsp golden syrup
- 1 g fine sea salt or table salt a pinch
To serve
- 60 g raspberries, to serve
- 50 g blueberries, to serve
- 1
Strain the yoghurt. Drain the yoghurt in the muslin-lined sieve over a bowl, covered, in the fridge for 8-12 h until about 300 ml of whey has run off. Discard the whey.
- 2
Make the purée. Blend the strawberries and raspberries until smooth, then press through the fine sieve to remove the seeds.
- 3
Mix. Whisk the strained yoghurt with the purée, sugar, golden syrup and salt for 2-3 min until evenly pink and the sugar has dissolved. The extra sugar balances the sharp fruit and keeps it soft.
- 4
Chill. Cover and refrigerate for 1 h.
- 5
Churn. Churn for 20-30 min, until the mixture holds soft swirls.
- 6
Serve. Pipe tall swirls into bowls and scatter the raspberries and blueberries around. For firmer scoops, freeze for up to 2 h first.
Storage
Best eaten on the day. Keep leftovers frozen and covered for up to 1 week.
