Sunday 6 January 2008

Strawberry Yogurt Ice

  • Serves 8
  • 50 calories per serving
  • This can be stored for up to 6 weeks in the freezer

  • Ingredients
  • 10oz (300g) strawberries
  • 3.5tablespoons caster sugar
  • 5fl oz (150ml) low fat natural yogurt
  • 2 egg whites
  • Pinch of cream tartar

  • Method
  • Place the strawberries, sugar and yogurt in a food processor or liquidiser and process to form a smooth puree
  • Pour the puree into a container and freeze for about 3 hours, beating well every 45 minutes to 1 hour to break up the ice crystals
  • When the puree becomes a smooth thick consistancy, place the egg whites and cream of tartar in a bowl ans whisk until peaking
  • Fold about one third of the egg whies into the puree to lighten it, then fold in the remaining whisked egg whites until evenly mixed
  • Return to the freezer and freeze for several hours or overnight
  • Place in the refrigerator 30-40 minutes before spooning or scooping into serving dishes

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