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Ingredients
Strawberry Yoghurt ice 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 yoghurt ice with granadilla & kiwi:
375 ml LANCEWOOD® Double Cream Coconut Yoghurt
60 ml sugar
250 ml cream
2 kiwi fruit, peeled & sliced
Pulp of 2 granadillas
Blueberry yoghurt ice 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 Yoghurt ice 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 nuts over.
Coconut yoghurt ice 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 over.
Blueberry yoghurt ice 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 pistachios over.
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