The_Australian_Women_Weekly_Food_Issue_24_2017

FROZEN PEACH LASSI

PREP + COOK TIME 10 MINUTES (+ FREEZING)

SERVES 4

2 cups (365g) drained canned peach

slices in natural juice

2 tablespoons honey

½ cup (125ml) buttermilk

1 cup (280g) low−fat plain yoghurt

2 teaspoons finely grated lime zest

2 teaspoons lime juice

1 cup (180g) canned peach slices

in natural juice, extra

strips of lime rind, to serve

1 Process or blend peaches

until smooth.

2 Whisk peach puree with the

honey, buttermilk, yoghurt, lime zest

and lime juice in a large bowl.

3 Pour mixture into a 1−litre (4−cup)

container. Cover tightly with foil;

freeze for 3 hours or overnight.

4 Beat lassi in a large bowl with

an electric mixer until smooth.

Return to container, cover; freeze

for a further 3 hours or until firm.

Alternatively, churn peach lassi

in an ice−cream machine following

the manufacturer’s instructions.

5 Serve lassi with extra peach slices

and lime rind.

Per serve: 0.8g total fat (0.5g

saturated fat); 679kJ (162 cal);

30.2g carbohydrate;

6.8g protein; 2.1g fibre;

78mg sodium; low GI

COFFEE GRANITA

PREP + COOK TIME 10 MINUTES (+ COOLING

& FREEZING) SERVES 6

⅓ cup (75g) low−GI cane sugar

3 cups (750ml) water

¼ cup (60ml) strong espresso

coffee

¼ cup (60ml) thickened light cream

1 Combine sugar and the water

in a small saucepan over low heat,

stirring, for 2 minutes or until sugar

dissolves. Remove from heat, stir in

coffee, then cool to room temperature.

2 Pour coffee mixture into a shallow

metal tray; cover, freeze for 6 hours,

scraping with a fork every hour.

3 To serve, scrape granita with

a fork, then spoon into glasses.

Drizzle each with 2 teaspoons

of cream; serve immediately.

Per serve: 1.8g total fat (1.2g

saturated fat); 279kJ (67 cal);

12.9g carbohydrate; 0.3g protein;

2.9g fibre; 3mg sodium; low GI

SERVES 6

COFFEE

GRANITA

Dessert

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