Jane Clarke’s Frozen Raspberry & Blackberry Yoghurt

Submitted by:
A good one to try with the children this half term…

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: dessert · raspberry · blackberry · yoghurt · clarke · jane ·

Ingredients

100g raspberries
50g blackberries
1 tbsp apple concentrate
400ml Greek yoghurt
3 tbsp double cream
1 tsp vanilla extract

Method

Using an ice cream maker: Whiz the berries with the apple concentrate in a blender to make a pureé, then pour into the ice cream maker, with the yoghurt, cream and vanilla extract. Churn until frozen, then transfer to a freezerproof container and freeze until needed.

To make by hand: Mix the yoghurt with the cream and vanilla extract. Put in a freezerproof container and freeze for 30 minutes.

Meanwhile, whiz the berries with the apple concentrate in a blender to make a pureé. Take the yoghurt mixture out of the freezer and stir well with a fork to break up the forming ice crystals. Mix in the fruit pureé. Freeze for another 1-2 hours until it starts to form crystals around the edges. Stir with a fork, freeze for 2 hours and stir once more, then leave to freeze until needed.

Before serving, take the yoghurt out of the freezer and allow it to soften a little.

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