This yogurt ice cream is delicious and so refreshing on a hot summers day. It has a high fruit content which gives it a slight texture. It is best eaten when half-frozen.
Preparation Time: 20 minutes
Freezing Time: 8-9 Hours
Cooking Time: 5 minutes
175g golden sugar
285ml low fat yoghurt
4-6 strawberries for decoration
Calories per serving: 195 Low in fat and cholesterol, high in vitamin C
Put the sugar and water into a small heavy based pan over a low heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Boil rapidly for two minutes, then remove from the heat and allow to cool.
Half the strawberries, then purée them in a liquidiser. Strain in the sugar syrup and purée the mixture again. Pour into a bowl, add the yogurt and mixture well. Turn the mixture into a plastic container and freeze for about two hours.
Spoon the mixture into the blender and purée. Return to the freezer for another three hours, or until firm.
Remove the ice cream from the freezer and leave to soften for one hour in the refrigerator. Spoon into small bowls and decorate with fresh strawberries.