In honour of the last few days of sunshine in Cape Town (and our very first recipe post), we made some deliciously creamy and pretty guilt-free strawberry frozen yoghurt.
It’s a perfect treat for anyone following a LCHF (low carb high fat) lifestyle and that has been craving a little sweetness (depending on how strict you are simply adjust the amount of sugar or cut it out completely). This recipe uses double cream Greek yoghurt but can be substituted with a low-fat alternative if you can’t get it over your heart to go full-fat.
Home-made Pink Froyo
Time: about 1 hour 30 mins
500g double cream Greek Yoghurt
1 tsp vanilla extract
4 Tbsp granulated sugar
Wash and remove the tops of the strawberries before cutting into quaters. Puree the quartered strawberries and, with a sift, strain the excess strawberry juices.
Mix the strawberry puree, Greek Yoghurt, vanilla essence and sugar in a large bowl.
Make the frozen yoghurt according to your ice cream makers’ instructions. Ours churned for 40 minutes.