Homemade Frozen Yoghurt

Homemade Frozen Yoghurt 
Unless your doctor said so, you should have yoghurts in your diet from time to time. Its nutritional values cannot totally be overlooked. This refreshing frozen yoghurt ice cream recipe is lower in fat than your regular creamy ice cream, plus you get to control the sugar content!

Servings: 6
Prep time: 25 minutes
Cooking time: 5 minutes

REQUIREMENTS

• 250g raspberries
• 2tbsp sugar (100g)
• 1 whole egg
• 2 egg yolks
• Juice- 1 lemon
• 600g full fat Greek yoghurt

What you do

1. Place the raspberries in a sieve and press with a wooden spoon to push the fruit through the sieve into a bowl.
2. Whisk the whole egg, egg yolks, sugar and 150ml Greek yogurt together then place in a small pan over a low heat. Cook for 3-4 mins stirring continuously until the mixture thickens a little taking care not to let it boil.
3. Remove from the heat and beat in the remaining yogurt.
4. Add the raspberries and stir gently through the yogurt. Churn in an ice cream machine or pour into a plastic container and freeze for at least 4 hrs until firm. Remove from the freezer and stir every hour to break up the ice crystals.
5. Allow to stand at room temperature for 45 mins before scooping.
6. Serve with fresh fruits like blueberries, strawberries or raspberries.

Tip: It is best made in an ice cream machine as it will churn it into a fine smooth texture but if you don’t have one, beat the semi frozen mixture in an electric mixer several times during freezing to keep it smooth.