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• Pistachio: add 1 tsp almond extract to the base mixture. Coarsely chop 180g shelled
pistachios and add through the lid during the last 5 minutes of mixing.
VERY BERRY FROZEN YOGHURT
60ml whole milk
150g granulated sugar
880ml low fat plain yoghurt
450g frozen mixed berries, thawed, puréed and strained to remove seeds
1 tsp vanilla
• Ensure the freezer bowl is completely frozen.n
• Place the milk and sugar in a medium bowl, whisk together until the sugar is
dissolved. Stir in the yoghurt, berry purée and vanilla extract. Cover and chill for 2-3
hours.
• Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice
cream to churn for 20-25 minutes.
• Once chilled, briefl y whisk the mixture again.
• This will produce a soft frozen yoghurt. For a fi rm frozen yoghurt, transfer to an air
tight container and place in the freezer for 2 hours.
