Frozen Yoghurt

I have been making our own yoghurt for a couple of years now. The only problem is when I make it, I have approximately two and a half quarts of it to use up before it goes sour. Oh what to do????

This morning I found my answer.

Frozen berry yoghurt 
Anneka Manning's frozen yoghurt from The Low GI Family Cookbook  is perfect for desserts or snacks and serves 6.

250g (9oz) fresh or frozen mixed berries
3 x 200 g (7oz) tubs low fat vanilla yoghurt
2 egg whites
2 tbsp floral honey



Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Add the honey a tablespoon at a time, whisking well after each addition until thick and glossy. Fold into the berry yoghurt mixture until just combined. Pour the mixture into an airtight container and place in the freezer for 4 hours or until frozen. Use a metal spoon to break the frozen yoghurt into chunks. Blend again in a food processor until smooth. Return to the airtight container and refreeze for 3 hours or until frozen. Serve in scoops.

Looks good doesn't it? I can't wait to try it. Maybe today since the temperature here is going to be a rip roaring 27 C (80 F)!