I like to serve this yoghurt a little on the soft side rather than frozen solid. Remove it from the freezer to soften before serving and the berry flavour will really shine through.
INGREDIENTS
400 grams mixed berries, use fresh or frozen, thawed with their juice
2/3 cup condensed milk
2 cups thick yoghurt, plain, sweetened or fruit
finely grated zest 1 large lime
METHOD
Put the berries in a food processor and blend until smooth. Press through a sieve set over a bowl and discard the seeds. Add the condensed milk and mix until well combined. Add the yoghurt and lime zest and fold together. Tip into a metal dish, cover and freeze until half the mixture has frozen. Scrape into a food processor and blend until smooth. Tip back into the dish and freeze for at least 8 hours.
To serve: Scoop into bowls or glasses and serve with extra fresh berries if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.