Strawberry Yogurt Ice
- Serves 8
- 50 calories per serving
- This can be stored for up to 6 weeks in the freezer
- Ingredients
- 10oz (300g) strawberries
- 3.5tablespoons caster sugar
- 5fl oz (150ml) low fat natural yogurt
- 2 egg whites
- Pinch of cream tartar
- Method
- Place the strawberries, sugar and yogurt in a food processor or liquidiser and process to form a smooth puree
- Pour the puree into a container and freeze for about 3 hours, beating well every 45 minutes to 1 hour to break up the ice crystals
- When the puree becomes a smooth thick consistancy, place the egg whites and cream of tartar in a bowl ans whisk until peaking
- Fold about one third of the egg whies into the puree to lighten it, then fold in the remaining whisked egg whites until evenly mixed
- Return to the freezer and freeze for several hours or overnight
- Place in the refrigerator 30-40 minutes before spooning or scooping into serving dishes
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