STRAWBERRY-RIPPLE YOGHURT ICE-CREAM, 0-fat, no cream

0-fat Yoghurt Ice Cream stridently - but beguilingly - rippled with low-sugar strawberry compote: sweet, refreshing but low-cal...

photo 5.8.18

Low-fat Strawberry Ripple Yoghurt Ice with Chocolate Madeira fingers
'As good as any shop ice cream; doesn't taste low-fat' ; 'Amazing & creamy; great substitute for cream & custard' 'the strawberry blobs & ripples are absolutely glorious.'

67 has so far avoided making ice cream from scratch.  There's no ice-cream maker in the kitchen; custard doesn't work well on the aged electric cooker and anyway, double cream isn't exactly a health food. 

But a home-made 'ice cream' made from 0-fat yoghurt is an entirely different proposition.  Incredibly easy to make, the yoghurt ice - if your fruit is very sweet and little sugar is needed - could even be classed as wholesome food!  

67's Strawberry Ripple Yoghurt Ice is adapted from the beautiful and talented Lorraine Pascal. The recipe  is so easy your kids can make it.  67 added thick low-sugar almost-instant strawberry compote for a bit of pizazz but kids will need supervising if they're making that.

Yoghurt ices aren't creamy in the way that custard and cream based ices are; the texture is more like a rich intensely flavoured sorbet.  But it is zero-fat and the low-sugar compote adds an exciting layer of fruity sweetness without loading on the calories. 

Cost: £4'ish
Feeds: 4-5

Ingred:

Yoghurt Ice Cream 
    450gm/15.8oz plain 0-fat Greek-style yoghurt (67 uses Fahy)
    1/4-1/2 cup icing sugar (67 used 4 tablespoons)
    1 tsp vanilla

Rich, intense strawberry compote

Strawberry Compote
    350gm/12.3oz hulled strawberries, quartered if large
    1/4 cup water
    1-3 tbsp sugar, depending on berries
    1 tsp finely grated lemon zest

Method:

Compote (see photos in Instant Jam/Fruit Compote)

1. In a wide frying pan, add strawberries, water and 1 tbsp sugar
2. Cook over med-high heat until the mix is boiling and the strawberries are collapsing; add finely grated lemon zest
3. Turn heat down to low; taste; add a little more sugar if necessary (67's berries were not sweet and added a total 4 tablespoons sugar) 
4. Cook until almost all juice has evaporated and the mix is thick and syrupy
5. Take off heat, cool completely

Ice Cream

1. Whisk icing sugar gradually into the yoghurt until it is sweet enough for your taste
2. Stir in vanilla

Strawberry Ripple Yoghurt ice cream

1. Pour half the yoghurt ice cream base into a container lined with a double layer of cling film; drop teaspoons of compote over the surface, including on the edges 
2. Using a chopstick or skewer, drag it through the ice cream, creating ripples and pockets of strawberries
3. Cover with the rest of the yoghurt base; add smaller, fewer teaspoons of compote on top 
4. Lightly swirl 
5. Cover; freeze 4 hours or ideally overnight

Comments:

'Amazing. Wow. It's so good, really creamy; lovely and cold on a hot day.' Campaign Manager

'It doesn't taste low-fat; it's as good as any shop-bought.' Political Agent

'I wasn't sure about the concept but really liked this; it was unexpectedly creamy but not in a cloying way and the bits of strawberry were utterly delightful.' Retired writer

Tips: 

• Serve in slices or using an ice cream scoop
• Defrost at least 20 mins before serving

More fruit desserts in Recipes II on NavBar

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This recipes has been developed by B M Lee/ Bright Sun Enterprises and  may not be reproduced without the author's written permission.