Recipe

Berry And Custard Frozen Yoghurt Recipe

	Wrigggit / All my dishes 4 months, 3 weeks ago You can use one type of berry, or many. This will keep 1 month in an airtight container in the freezer. Per serve: 730kjs/175 cals: 32g carbs, 2g fat Prep:20m Servings:8	Wrigggit
	easy quick fruity

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Ingredients

600g reduced fat yoghurt

375mls or 1 1/2 cups vanilla custard

150g or 1 cup icing sugar

1 tsp vanilla essence

250g ripe strawberries, hulled and quartered

200g raspberries

extra berries for serving

Directions

Combine yoghurt, custard, 1/2 the icing sugar and the vanilla essence in a mixing bowl. Whisk until well combined.

Pour into a 2 litre plastic container, cover and freeze for 4-6 hours or until lightly frozen.

Meanwhile, place strawberries, raspberries and remaining icing sugar into a blender and blend until smooth.. Cover and place in fridge until required.

Roughly break up the frozen yoghurt mixture with a metal spoon and transfer to a large mixing bowl. Beat with electric beaters til smooth. Use large metal spoon to fold the berry puree through the yoghurt mixture until combined.

Return mixture to plastic container, cover and freeze for 6 hours or until frozen.

Transfer the container to the fridge 1-11/2 hours before serving to soften slightly. Serve scoops of the frozen yoghurt extra berries, if desired.

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