Frozen yoghurt
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This frozen yoghurt recipe from Alyn Williams makes a splendid alternative to ice cream - it's lower in fat, has a fresher flavour with a hint of honey, and does not require an ice cream maker to make.
First published in 2015
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Ingredients
Metric
Imperial
- 250g of low fat natural yoghurt, strained
- 250g of half fat crème fraîche
- 90g of clear honey
- 100g of caster sugar
- 100ml of water, cold
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Method
1
Place the sugar and water in a saucepan and bring to the boil while whisking continuously until the sugar has dissolved. Pour the syrup into a bowl and set aside
- 100ml of water, cold
- 100g of caster sugar
2
Combine the yoghurt, honey and crème fraîche in a mixing bowl, then whisk in the sugar syrup. Pass through a sieve into a plastic container and freeze
- 250g of low fat natural yoghurt, strained
- 250g of half fat crème fraîche
- 90g of clear honey
3
Using a large metal spoon, stir the mixture every half an hour for around 3 hours until frozen
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