Mmmm – summer’s here!

We are making the most of the wonderful sunny weather that we have just now – it’s such a contrast to this time last week I can hardly believe it. I did some washing yesterday and it seemed bizarre to be hanging out last week’s fleeces and thick tops on the line, whilst the boys were running around in trunks and splashing each other in the paddling pool!

So today’s Saturday Recipe is all about creating refreshing treat for a lovely warm day. It’s so simple, and so delicious, although it does need a bit of planning ahead and you’ll need an ice cream maker.

Frozen yogurt with rhubarb compote

Iced yogurt

Note: If you are using ordinary yogurt you need to strain it first – this takes around 6 hours, so remember to leave enough time! This recipe makes 6-8 servings.

Ingredients

500g Greek yogurt or 1kg (or close enough, I used 2 pots of 450g) natural whole milk yogurt
1/2 cup caster sugar (ordinary granulated is ok but caster is better)
a few drops of vanilla essence (optional)

Method

  • To strain the yogurt, line a large sieve with 3-4 layers of muslin or paper kitchen towels and place the sieve over a large bowl. Pour in the yogurt, cover and refrigerate for at least 6 hours. Once the 6 hours are up you will find that you have a lovely soft cheese-like yogurt in the sieve – you can discard the liquid that’s collected in the bowl.
  • Put Greek yogurt or strained yogurt in a bowl and stir in the sugar and the vanilla. Stir until the sugar is completely dissolved.
  • Refrigerate for 1 hour.
  • Use your ice cream maker to freeze, according to the manufacturer’s instructions.

And that’s it! If you don’t eat it all straight away, store it in a plastic box in the freezer. It does freeze pretty hard, so remember to remove it from the freezer around 30 minutes before you want to eat it.

We’ve been eating it with a compote of fresh rhubarb from the garden, orange juice and chopped crystallized ginger, but I keep imagining how delicious it would taste with a warm chocolate brownie, or with sticky toffee pudding. Which shows that even when it’s warm outside, I still crave a rib-sticking dessert!!

I  hope you have lots of lovely plans for a summery Sunday… I might make some chocolate brownies… 😉

5 thoughts on “Mmmm – summer’s here!

  1. Ooooo yes I’d love to know if it works with fat free Greek yogurt and Splenda too. It sounds so yummy. If you need an excellent brownie recipe I can recommend the “best ever brownies” from the BBC Good Food website. No point eating them with frozen fat free yogurt though lol!

    1. Amanda I really hope it works out for you – I promise it is a really delicious creamy treat. I’d love to know how you get on with making it without an ice cream maker.

  2. Oooh, that sounds like a simple and yummy way to make frozen yoghurt. I might see what happens if I make it with fat free Greek yoghurt, and splenda…

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