I personally do love berries and yoghurt together so I knew before I even reached home that we’d be having frozen yoghurt for dessert. You can keep it unsweetened if you like, but I must admit I do appreciate the sweetness as I find an unsweetened froyo a bit too tart for my taste. I used honey in this recipe because honey compliments plain yoghurt beautifully. If you prefer sugar you can use a thick simple syrup found in my melon sorbet recipe that would work equally well. The key is to ensure that when adding sugar to frozen desserts, the sugar must be dissolved first so that it amalgamates with the mixture well and doesn’t sink to the bottom. As a soon as I got home from the countryside the froyo making began and not too long after that, it was devoured by three people in one evening even though it does serve six so I think this variation deserved a mention. I used blackberries in my recipe but raspberries and strawberries or both will do just perfectly as well. I trust you will enjoy!
Ingredients (serves 6)
- 500g fresh blackberries
- 80g honey
- 500ml greek yoghurt
Preparation
- Lay berries on a tray and freeze for two hours.
- Add berries, honey and yoghurt to a blender or food processor and blitz until smooth but not melted.
- Transfer berry mixture into a 1 litre loaf pan and freeze for one hour.
- Scoop into frozen glasses and serve immediately.
