Scarlett WStrawberry Yoghurt Ice
January 30th 2008 14:33
Strawberry Yoghurt Ice
About Strawberry Yoghurt Ice
Creamy Greek Yoghurt and fresh strawberries blend well in this honey-sweetened dessert.
About Greek yoghurt
Greek yoghurt is a type of yoghurt which is strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt’s distinctive sour taste. It is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk.
Strained yoghurt is used in both savoury and sweet dishes, both cooked and raw. In the Middle East and South Asia, it is often used to enrich savoury sauces, as it does not curdle when cooked like unstrained yoghurt. It is used raw in savoury sauces and dips and in sweet desserts.
Recently, it has become popular in northern European cookery, partly because low-fat versions are now made, and so it can function as an alternative to cream in many preparations.
INGREDIENTS
Serves 4
450 gm / 1 lb strawberries, hulled
4 tablespoons clear honey
1 teaspoon lemon juice
a few drop vanilla essence
500 gm / 1 lb 2 oz low-fat Greek yoghurt
To garnish
4 strawberris
1. Place the strawberries in a liquidiser or food processor with the honey, lemon juice and vanilla essence.
2. Purée until the mixture is smooth, then beat in the yoghurt.
3. Transfer the mixture to a shallow, freezerproof plastic container, cover and freeze for 4-6 hour, beating it with a hand-held whisk after 2 hours and then at hourly intervals until it is frozen. Alternately, freeze in an ice-cream maker according to the manufacturer’s instructions.
4. Spoon into four dessert bowls and garnish each with a fresh strawberry.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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