Quick Raspberry and Nectarine Frozen Yoghurt
Photography Manja Wachsmuth.
This is a soft serve-style frozen yoghurt that you can eat as soon as it’s made. If making ahead, place in a freezer-proof container and cover tightly. Remove from the freezer 15 minutes before eating to allow it to soften a little.
Serves: 4
INGREDIENTS
3 large, ripe nectarines
200 grams raspberries
finely grated zest of 1 lime
1/3 cup caster sugar
1 cup thick plain yoghurt, well chilled
To assemble
glasses or ramekins that are well chilled
fresh raspberries for serving, optional
METHOD
Chop the nectarine flesh into small pieces and place in a single layer on a freezer-proof tray along with the raspberries. Place in the freezer until frozen. Put the frozen fruit, lime zest and sugar in a food processor and blend until the fruit is roughly chopped. Add the yoghurt and process until the mixture is smooth. Spoon into the glasses and serve immediately with extra fresh raspberries if using.
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