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Yoghurt berry ice

This low fat frozen yoghurt isn’t difficult to make – you don’t even need an ice cream machine, just a fork for beating.

Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: 6 hours

175g (6oz) caster sugar
6 tablespoons water
500g (1lb 2oz) mixed berries, hulled
500g (1lb 2oz) 2% fat Greek yogurt

  1. Add the sugar and water to a medium sized saucepan and heat very gently, stirring once or twice until the sugar has completely dissolved.  Bring to the boil and cook for 2-3 minutes until syrupy, add the berries and simmer for 2-3 minutes or until just softened.
  2. Leave to cool a little then purée in a liquidiser or food processor until smooth.  Press through a sieve into a bowl and discard the berry seeds.  Leave to cool completely before stirring in the yoghurt until smooth.
  3. Pour into a metal container, add a lid or cover with clingfilm and freeze for at least six hours, beating two or three times during freezing as the mixture begins to solidify around the edges.  When thick, leave to freeze overnight until firm.
  4. Take the ice cream out of the freezer 10-15 minutes before you are ready to serve it so that it can soften slightly before scooping.