Approx cost: €3
Approx calories (per serving if divided by 6): ~200
Approx preparation and cooking time: 12 hours
Edit: Just as a slight notice, my site is currently not sending out email notifications so if I reply to your comment and you’ve subscribed, you probably won’t be notified – Sorry about that – I’m working on it. – This is now fixed, yay!
Happy Wednesday everyone, and welcome back. If you’re reading this then you can safely assume that, after a few annoying days, I’ve been able to successfully transfer my site and all its contents over from my old host to my new one. My main reason for doing this was that the new host runs Windows servers, while the old one was Linux. For reasons which will soon become clear I needed servers which run Windows so I’m pretty happy with this change, although getting WordPress working under Windows certainly required a little manipulation. Still – all good now, although if you notice any problems I would be grateful if you could let me know! 🙂
So what have I brewed up for today’s post? Well, I won’t lie – I felt rather lacking in inspiration. My oven is still screwed, which rules out a great deal, it’s my wife’s turn to cook which also means I don’t have an awful lot of say over what gets bought or prepared, and I’ve been rather busy copying over and testing my site. That said, I did read a rather delicious looking post for Watermelon and White Cherry Cream by Kelly from Inspired Edibles. Now, it got me thinking – I didn’t have any ice-cream on hand, nor watermelon or cherries, but I did have a whole load of plain yoghurt and strawberries, so why not make some frozen yoghurt? It’s pretty darn good for a hot day, and super low in fat!
– 8 pots of plain yoghurt
– 1 pack of strawberries
– 2 Passion Fruits (optional)
– 2 tbsps icing sugar (optional)
You’ll also need
– A Food Processor
- Start off by opening up the yoghurt and draining off any liquid from the top. To make a more creamy final product you may want to consider straining the yoghurt through some coffee filters or a muslin cloth for an hour or two (or three!) – draining away excess liquid. Empty the yoghurt into the Food Processor’s bowl. Next, divide the strawberries into two piles, one a bit bigger than the other. Cut the tops away from the strawberries and then place the biggest pile in with the yoghurt in the mixer. If using Passion Fruit, also cut these in half and scoop contents in with the yoghurt.
- Blend the mixture until smooth and then cut the smaller pile of remaining strawberries into small pieces. Add these small pieces into the yoghurt and stir well
- Pour the mix into a freezer-safe container and put in the freezer for about 12 hours, stirring well with a fork every few hours to ensure even freezing.
- Freeze longer or a bit less, depending on how “frozen” you like it, and then allow to defrost for 5 minutes or so before spooning out and enjoying!