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 #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.