When its 38 C and the heat and humidity is getting to you, pull out a tub of this and have a scoop or two of this tasty and healthy treat. It uses Strawberries, Honey, Vanilla essence, and natural Greek Yoghurt.
Because this recipe uses fruit which contains water and no cream, preservatives or the normal chemicals added that stop store bought yoghurt's from going hard, this yoghurt has little chards of ice in the texture. It's texture is kind of like a slushy or icy, but in summer its quite refreshing and cooling.
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Ingredients:
- 3 punnets
- 2 cups natural yoghurt
- 2 cup fulls vanilla essence
- 9 Tablespoons honey
Method:
Chop the green tips of 2 of the punets of the strawberries and add to blender, add 2 cups of natural yoghurt and add 4 tablespoon's honey. Blend in blender until runny and frothy.
Pour into container that you want to freeze your ice-cream into.
Take your third punnet of strawberries and remove green tops and add to blender with 5 tablespoons of honey and blend together.
Pour the strawberry blend in a spiral way over the yoghurt mixture, it will sink instantly to the bottom, leaving just a few traces on the top. DO NOT STIR. simply place into freezer.
After about 12 hours, or the next day, take out and fold. Basically you are trying to get a strawberry ripple from the strawberry syrup that has settles on the bottom throughout your mixture, but its ok if it is not perfect.
It will still be quite soft and slightly frozen. Pur back in freezer for at least another 4-5 hours and fold again, then put back into your freezer until evenly frozen.
Remember this is quite icy and not smooth like your normal frozen yoghurt.
Because this recipe uses fruit which contains water and no cream, preservatives or the normal chemicals added that stop store bought yoghurt's from going hard, this yoghurt has little chards of ice in the texture. It's texture is kind of like a slushy or icy, but in summer its quite refreshing and cooling.
.JPG)
Ingredients:
- 3 punnets
- 2 cups natural yoghurt
- 2 cup fulls vanilla essence
- 9 Tablespoons honey
Method:
Chop the green tips of 2 of the punets of the strawberries and add to blender, add 2 cups of natural yoghurt and add 4 tablespoon's honey. Blend in blender until runny and frothy.
Pour into container that you want to freeze your ice-cream into.
Take your third punnet of strawberries and remove green tops and add to blender with 5 tablespoons of honey and blend together.
Pour the strawberry blend in a spiral way over the yoghurt mixture, it will sink instantly to the bottom, leaving just a few traces on the top. DO NOT STIR. simply place into freezer.
After about 12 hours, or the next day, take out and fold. Basically you are trying to get a strawberry ripple from the strawberry syrup that has settles on the bottom throughout your mixture, but its ok if it is not perfect.
It will still be quite soft and slightly frozen. Pur back in freezer for at least another 4-5 hours and fold again, then put back into your freezer until evenly frozen.
Remember this is quite icy and not smooth like your normal frozen yoghurt.
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