Strawberry Frozen Yoghurt
I am never sure if the frozen yoghurt sold in the ice-cream shops is really low-fat and healthy, but when I make it at home, I know for sure. You can use this basic recipe and make it with any fruit or flavor you fancy, though strawberries and mangoes work really well.
1 cup (250g) thick hung curd (from 500ml curd) or Greek yoghurt
1 cup chopped strawberries or puréed mango
¼ to ⅓ cup (50g-75g) powdered sugar or to taste
Squeeze of lime (if using mango)
1. Hang the curd in a muslin cloth in a sieve in the fridge for a couple of hours.
2. If the strawberries are tart, sprinkle with some sugar and let them sit for a while.
3. Puree or chop the fruit some more. For strawberries, I purée more than half the quantity, and finely chop the rest of the fruit.
4. Blend the fruit in with the powdered sugar. Add the hung curd. Taste and add more powdered sugar (one spoon at a time) and a squeeze of lime, if you are using mango or any very sweet fruit.
5. Freeze in an airtight container. Every 2 hours, remove from the freezer, blend again and then re-freeze. Repeat this process 2 – 3 times. This helps to prevent ice-crystals from forming and gives you a smooth frozen yoghurt.
6. Before serving, allow it to melt slightly. It tastes better.
Berries are some of the most delicious and powerful disease-fighting foods available.
Strawberries are an excellent source of vitamin C, while the blue pigment in blueberries (anthocyanin) helps protect against cancer.