HOME-MADE PINK FROYO
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 750ml
- Difficulty Level Easy
This home-made froyo is a perfect treat for anyone following a LCHF (low carb high fat) lifestyle and that has been craving a little sweetness (depending on how strict you are simply adjust the amount of sugar or cut it out completely). This recipe uses double cream Greek yoghurt but can be substituted with a low-fat alternative if you can’t get it over your heart to go full-fat.
Recipe featured on zanaproducts.co.za.
Ingredients
- 400g strawberries
- 500g double cream Greek Yoghurt
- 1 tsp vanilla extract
- 4 Tbsp granulated sugar
Instructions
- 1. Wash and remove the tops of the strawberries before cutting into quaters.
- 2. Puree the quartered strawberries and, with a sift, strain the excess strawberry juices (about 30mins).
- 3. Mix the strawberry puree, Greek Yoghurt, vanilla essence and sugar in a large bowl.
- 4. Make the frozen yoghurt according to your ice cream makers’ instructions. Ours churned for 40 minutes. Serve immediately.
- Servings : 4
- Ready in : 90
- Recipe Type : Indulge
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Instructions
- 1. Wash and remove the tops of the strawberries before cutting into quaters.
- 2. Puree the quartered strawberries and, with a sift, strain the excess strawberry juices (about 30mins).
- 3. Mix the strawberry puree, Greek Yoghurt, vanilla essence and sugar in a large bowl.
- 4. Make the frozen yoghurt according to your ice cream makers’ instructions. Ours churned for 40 minutes. Serve immediately.
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