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
3 x 200 g (7oz) tubs low fat
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
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)!
Little old me...
- ► 2014 (18)
- ▼ May (11)
- ► 2012 (49)
- ► 2011 (198)
- ► 2010 (177)