appetite magazine
Summer fruit and mint fro yo
 
 
Ingredients
  • 450g Sweet Eve strawberries
  • 1 tbsp lemon juice
  • 130g caster sugar
  • 250g full fat yoghurt
  • 2 tbsps freshly chopped mint + four sprigs for garnish
  • 1 fresh pineapple
Method
  1. Slice strawberries into small pieces and place with lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon.
  2. Mash strawberries with the back of the spoon as the sugar dissolves and the mixture warms.
  3. Set aside to cool, covered.
  4. Mix together the yoghurt and mint in a bowl and then add the strawberries.
  5. Spoon yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least 3 hours or overnight.
  6. When ready to serve, take the serving glasses or moulds out of the freezer.
  7. Dip into warm water to unmould the yoghurt on a plate.
  8. Serve decorated with fresh mint.
Recipe by appetite magazine at https://www.appetitemag.co.uk/summer-fruit-and-mint-fro-yo-2/