July 05, 2014


Strawberries - 450 gms
Low fat natural yoghurt - 285 ml
Lemon rind - 1
Granulated sugar - 175 gms
Water - 150 ml
Strawberries - 4-6 for decoration


  • Put the sugar, lemon rind and water into a small heavy based pan over a low heat and stir until the sugar has dissolved.
  • Increase the heat and bring to the boil. Boil rapidly for 2 minutes, then remove from heat and allow to cool.
  • Chop the strawberries, then puree them in a liquidizer. Strain in the sugar syrup and puree the mixture again.
  • Pour into a bowl, add yoghurt and mix well. Transfer the mixture into a plastic container and freeze for about 2 hours.
  • Spoon the mixture into the blender and puree. Return to the freezer and freeze for about 4 hours, or until firm.
  • Remove the ice cream from the freezer and leave to soften for one hour in the refrigerator.
  • Spoon into small bowls and decorate with fresh strawberries.

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