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Recipes (Cont.)
Raspberry Frozen Yogurt
Ingredients Fresh raspberries 200g
Caster sugar 100g
Natural yoghurt 200mL
Method
• In a bowl, mash or puree the raspberries. For a particularly smooth result,
pass the pureed raspberries through a sieve to remove the seeds.
• Add the sugar and yogurt to the pureed raspberries and stir until well
combined. Cover the mixture with cling wrap and chill in the refrigerator for
at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. Leave the machine churning until the mixture
has reached the desired consistency. If all ingredients were well chilled, and
the bowl thoroughly frozen, this should not take more than 15 to 30 minutes.
Mango Frozen Yogurt
Ingredients Mangoes 2
Juice from half a lime
Caster sugar ½ cup
Natural yoghurt 200mL
Method
• Peel the mangoes, halve and remove the stones. Chop the flesh into small
pieces. Add the mango pieces to a tall blending jug and, using a blender or
stick mixer, puree with the lime juice until smooth.
• Pour the pureed mangoes into a bowl, add the sugar and yoghurt and whisk,
or beat using a hand mixer, until smooth. Cover the mixture with cling wrap
and chill in the refrigerator for at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. Leave the machine churning until the mixture
has reached the desired consistency. If all ingredients were well chilled, and
the bowl thoroughly frozen, this should not take more than 15 to 30 minutes.
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