Berry Frozen Yogurt
Frozen yogurt is ice cream’s lighter cousin: instead of a custard, the base is thick Greek yogurt, with honey for sweetness and cooked-down berries for colour and flavour. We reduce the berries first to drive off water, which means fewer ice crystals. It’s best eaten soft, straight from the churn, like proper fro-yo.
- Prep
- 20 min
- Cook
- 8 min
- Rest
- 3 h 20 min
- Total
- 3 h 48 min
- Servings
- 4
- Level
- Easy
- Per serving
- 240 kcal
Ingredients
Makes: about 700 ml, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cook down the berries
Put the berries and honey in a small pan, bring to the boil and cook for 5–7 minutes, stirring, until the berries collapse and the purée thickens slightly. This drives off excess water so the yogurt freezes without large crystals.
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Step 2: Cool the purée
If you don’t like raspberry seeds, press the purée through a sieve. Stir in the lemon juice and salt and refrigerate for at least an hour, until completely cold.
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Step 3: Mix with the yogurt
Whisk the yogurt until smooth and stir in two-thirds of the berry purée until evenly pink. Keep the rest for rippling.
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Step 4: Freeze
Churn in an ice-cream maker for 15–20 minutes, until as thick as soft-serve. Serve straight away, or layer into a container with the remaining purée, swirl lightly with a knife and freeze for 2 hours.
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Step 5: Serve
Frozen yogurt sets harder than ice cream, so let it soften in the fridge for 15–20 minutes before scooping.
Tips & variations
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Tip
No machine? Transfer the mixture to a metal container and freeze, beating hard with a fork every 30 minutes, 4 times. Finally, ripple through the remaining purée and freeze for another hour.
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Tip
Avoid fat-free yogurt: without fat, frozen yogurt turns icy and hard. The honey also helps the texture, so don’t cut it back much.
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Variation
Swap the berries for ripe peaches or mango — no cooking needed, just blend them into a purée with the honey.
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Storage
Best within a week; after that it gradually turns icier. Keep in an airtight container with cling film pressed onto the surface.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 240 kcal | 960 kcal |
| Protein | 12 g | 48 g |
| Fat | 7 g | 26 g |
| Carbohydrates | 32 g | 128 g |
Approximate values calculated from standard ingredient data.
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