Recipes from Jane - Frozen raspberry and blackberry yoghurt

Frozen yoghurts and sorbets are a refreshing way to encourage your taste buds in the warm weather. Raspberries and blackberries are a great source of vitamin C.

Frozen raspberry and blackberry yoghurt

Preparation time: about 10 minutes

Freezing time: 1-2 hours depending on method used

Serves: 4

Ingredients

100g raspberries

50g blackberries

1 tablespoon apple concentrate

400ml Greek yoghurt

3 tablespoons double cream

1 teaspoon vanilla extract

Method

When using an ice cream maker:

• Whiz the berries with the apple concentrate in a blender to make a purée, then pour into the ice cream maker, with the yoghurt, cream and vanilla extract.
• Churn until frozen, then transfer to a freezer-proof container and freeze until needed.

When making by hand:

• Mix the yoghurt with the cream and vanilla extract.
• Put in a freezer-proof container and freeze for 30 minutes. Meanwhile, whiz the berries with the apple concentrate in a blender to make a purée.
• Take the yoghurt mixture out of the freezer and stir well with a fork to break up the forming ice crystals.
• Mix in the fruit purée.
• Freeze for another 1-2 hours until it starts to form crystals around the edges.
• Stir with a fork, freeze for 2 hours and stir once more, then leave to freeze until needed.

Tip

Before serving, take the yoghurt out of the freezer and allow it to soften a little.

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