Strawberry Crush Frozen Yoghurt
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 kg fat-free thick Greek yoghurt
- • 80 g white granulated sweetener
- • 2 tsp vanilla extract
- • 400 g frozen strawberries
- • 200 ml undiluted, no added sugar strawberry squash
- • a few fresh mint leaves, to decorate ((optional))
Preparation Steps
Pour the yoghurt into a large freezer-proof container and spread out evenly. Then place in the freezer for about 4 hours until solid.
Remove from the freezer and allow to soften for about 10-15 minutes — before scooping out in chunks and placing in a food processor or blender. Depending on the capacity of your appliance, you'll probably need to do this in several batches.
Blitz the frozen chunks of yoghurt until smooth and creamy and place in a large mixing bowl. Fold in the sweetener and vanilla extract with a large metal spoon, until well combined.
Place the frozen strawberries and strawberry squash in a medium mixing bowl and stir. Take half of this mixture and place in your food processor or blender. Blitz until smooth.
Using a large metal spoon, fold the blitzed strawberry mixture into the bowl of frozen yoghurt until evenly mixed. The mixture should be completely pink. Tip into the freezer-proof container and spread out evenly.
Take the remaining strawberry and squash mixture, and pour it into your food processor or blender. Blitz until the strawberries are reduced to medium-sized chunks.
Spoon the chunky strawberry mixture over the frozen yoghurt mixture in the container. Use a spoon to roughly swirl through the yoghurt mixture.
Return to the freezer for a further 4 hours, until frozen throughout. Remove from the freezer for about 10-15 minutes to soften a little before serving. Sprinkle with a few fresh mint leaves to decorate (optional), then serve at once.