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Lancewood Fruity Frozen Yoghurt
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Lancewood Fruity Frozen Yoghurt

Ingredients

Strawberry frozen yoghurt with raspberries & almonds:

375 ml LANCEWOOD® No Sugar Added Double Cream Strawberries & Cream Yoghurt
45 ml xylitol
250 ml cream
125 ml raspberries
60 ml flaked almonds , toasted

Coconut frozen yoghurt with granadilla & kiwi:

375 ml LANCEWOOD® Double Cream Coconut Yoghurt
60 ml sugar
250 ml cream
2 kiwi fruit , peeled & sliced
2 granadilla(s) , pulp only

Blueberry frozen yoghurt with strawberries & pistachios:

375 ml LANCEWOOD® Double Cream Blueberry Yoghurt
60 ml sugar
250 ml cream
125 ml strawberries , sliced
60 ml pistachios , chopped

Method

Strawberry frozen yoghurt with raspberries & almonds:
Beat the yoghurt and xylitol together until it has dissolved. In a separate bowl, beat the cream until stiff.

Fold the yoghurt mixture into the cream and spoon into a container suitable for freezing.

Cover and freeze until firm (about 4 – 5 hours). *Remove from freezer 15 minutes before serving.

Arrange raspberries on top and sprinkle the nuts. 

 

Coconut frozen yoghurt with granadilla & kiwi:
Beat the yoghurt and sugar together until it has dissolved. In a separate bowl, beat the cream until stiff.

Fold the yoghurt mixture into the cream and spoon into a container suitable for freezing.

Cover and freeze until firm (about 4 – 5 hours). *Remove from freezer 15 minutes before serving.

Arrange kiwi fruit on top and drizzle the granadilla pulp.

 

Blueberry frozen yoghurt with strawberries & pistachios:
Beat the yoghurt and sugar together until it has dissolved. In a separate bowl, beat the cream until stiff.

Fold the yoghurt mixture into the cream and spoon into a container suitable for freezing.

Cover and freeze until firm (about 4 – 5 hours). *Remove from freezer 15 minutes before serving.

Arrange strawberries on top and sprinkle the pistachios.

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