Real Living Australia - February 2018

B

AL

C

KB

ER

RY

F

RO

ZE

N^ YO

GHURT

Serves 6

Prep time 10 mins + overnight

freezing time

Equipment Ice cube trays; food

processor or high-powered blender;

spatula; freezable container

500g Greek-style natural yoghurt

150g frozen blackberries

75g (2½ tbsp) honey

(^1) Spoon yoghurt into ice cube trays
and freeze overnight or until frozen solid.
(^2) Place frozen yoghurt cubes,
blackberries and honey into a food
processor or high-powered blender and
process until smooth and creamy. If
needed, pause processing to scrape
down sides with a spatula.
(^3) Serve immediately or, if too soft for
your liking, transfer into a freezable
container and place in freezer until
desired consistency is achieved.
TIP If the frozen yoghurt becomes too
firm to scoop, place it in the refrigerator
or on the kitchen bench before serving
until it has thawed to your desired
softness. You may wish to store all
frozen desserts in individual portions,
as refreezing thawed leftovers can be
a safety hazard. A
BLACKBERRY
FROZEN YOGHURT
There’s something so satisfying
about making your own frozen
yoghurt. This one is the prettiest
colour. Best of all, you know it’s
free from all the additives that are
often found in commercial brands.
VEG EF NF GF
@reallivingmag