How to make frozen yoghurt

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How to make frozen yoghurt
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Frozen yoghurt suffers from its reputation as a healthier alternative to ice-cream, which encourages manufacturers to reduce the fat content, which, in turn, often leaves it tasting like the diet option.

rozen yoghurt suffers from its reputation as a healthier alternative to ice-cream, which encourages manufacturers to reduce the fat content, which, in turn, often leaves it tasting like the diet option. When thought of simply as a yoghurt-flavoured dessert, however, and a cleaner, tangier pleasure than soft, rich ice-cream, it can be enjoyed in its own right, rather than as anyone’s second choice.The high water content in low-fat and fat-free yoghurts gives an unpleasant icy texture when frozen.

If you don’t have an ice-cream maker, spoon the chilled frozen yoghurt mix into a shallow box with a lid and freeze for an hour to an hour and a half, until it’s beginning to solidify around the edges. Use a fork or a whisk to beat this solid yoghurt into the more liquid centre, then cover and return to the freezer for another hour to an hour and a half.Repeat this process twice more, then leave to freeze undisturbed for an hour, or for however long it takes to solidify completely .

This is an easy recipe to customise – for example, you could add citrus zest, peppermint or vanilla essence, orange blossom or rosewater to the base yoghurt, or swirl through a fruit compote or a caramel to create a ripple effect. Do so once it’s semi-frozen. Alternatively, whisk in a fruit puree at step 4.

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