I love the dark purple colour of the grapes against the luscious deep red of the raspberries in this easy dessert recipeYou always hear people saying ”don’t freeze yogurt” and I suppose this is valid advice as, like most types of cheese, if you freeze it and defrost it, the texture changes and it is sometimes inedible as a result.
However, over the years I’ve found that freezing yogurt and eating it frozen is actually fine, not to mention a GREAT substitute for ice cream. Especially if you are watching your weight and freeze a fat free/low fat yogurt – close your eyes and imagine it’s full cream ice cream and you can (almost) fool yourself that it is !
Living so far away from the shops, this is also great as when I have yogurt that is close to it’s expiry date and I know we won’t get around to eating it by then, I usually freeze it, and this is one of my favourite quick and easy dessert ‘recipes’ -:
Frozen Yogurt & Berry Dessert Loaf
500 ml Flavoured Yogurt (I used a “Mixed Berry” for this recipe)
Handful of whole Raspberries, washed
Handful of black seedless Grapes, washed
Line a small loaf tin with plastic wrap. Mix all the ingredients together and carefully pour into the tin. Place in freezer overnight and just before serving, turn out of the tin, remove the plastic wrap and cut into slices. (You could serve a selection of fresh fruit alongside each slice, or you could even drizzle some of my almost fat free ‘Diet Friendy Chocolate Sauce’ over it.)
This is an adaption of a recipe in the book “The Hi Lo Cookbook” by Silvana Franco. The original recipe uses natural yogurt, includes sugar, honey & nuts and is as follows -:
Honey, Almond & Raspberry Yoghurt Ice
50 gm Icing Sugar
300 gm frozen Raspberries
4 tbsp clear Honey
500 gm Low Fat Natural Yoghurt
75 gm unblanched Almonds
Line a 900 gm loaf tin with freezer film. Sift the icing sugar over the frozen raspberries in a bowl, then drizzle over the honey. Stir well together, then mix in the yoghurt and almonds. Spoon into the lined tin, leveling off the surface. Cover the top with freezer film and freeze overnight. Turn out of the tin and, using a serrated or electric knife, cut into slices.
However, over the years I’ve found that freezing yogurt and eating it frozen is actually fine, not to mention a GREAT substitute for ice cream. Especially if you are watching your weight and freeze a fat free/low fat yogurt – close your eyes and imagine it’s full cream ice cream and you can (almost) fool yourself that it is !
Living so far away from the shops, this is also great as when I have yogurt that is close to it’s expiry date and I know we won’t get around to eating it by then, I usually freeze it, and this is one of my favourite quick and easy dessert ‘recipes’ -:
Frozen Yogurt & Berry Dessert Loaf
500 ml Flavoured Yogurt (I used a “Mixed Berry” for this recipe)
Handful of whole Raspberries, washed
Handful of black seedless Grapes, washed
Line a small loaf tin with plastic wrap. Mix all the ingredients together and carefully pour into the tin. Place in freezer overnight and just before serving, turn out of the tin, remove the plastic wrap and cut into slices. (You could serve a selection of fresh fruit alongside each slice, or you could even drizzle some of my almost fat free ‘Diet Friendy Chocolate Sauce’ over it.)
This is an adaption of a recipe in the book “The Hi Lo Cookbook” by Silvana Franco. The original recipe uses natural yogurt, includes sugar, honey & nuts and is as follows -:
Honey, Almond & Raspberry Yoghurt Ice
50 gm Icing Sugar
300 gm frozen Raspberries
4 tbsp clear Honey
500 gm Low Fat Natural Yoghurt
75 gm unblanched Almonds
Line a 900 gm loaf tin with freezer film. Sift the icing sugar over the frozen raspberries in a bowl, then drizzle over the honey. Stir well together, then mix in the yoghurt and almonds. Spoon into the lined tin, leveling off the surface. Cover the top with freezer film and freeze overnight. Turn out of the tin and, using a serrated or electric knife, cut into slices.
