| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Low-fat |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ripe strawberries |
| 4 |
oz |
Sugar |
| 1 |
tb |
Orange juice; freshly squeezed |
| 1 |
|
Good pinch orange zest; finely grated |
| 1/2 |
pt |
(just under) creamy yoghurt; strained |
| 1 |
|
Spoonful Framboise; optional |
INSTRUCTIONS
Whizz to a smooth pink puree strawberries, sugar, orange juice and orange
zest. Either mix the cold puree with yoghurt (or creme fraiche for richer
results) and freeze-churn it in an ice-cream-making machine. Or (manual
method) freeze the puree until solid, then whizz it in a food processor
until slushy, fold in the yoghurt or creme fraiche as delicately as
possible and freeze again. Beat after 1 1/2 hour to aerate the mixture and
refreeze. "Ripen" briefly in the fridge before serving as is or with a
spoonful of Framboise drizzled over for a flavoursome finishing touch.
Recipe By : Philippa Davenport, July 1995 Country Living
Posted to EAT-L Digest 21 Sep 96
Date: Sun, 22 Sep 1996 18:25:59 -0500
From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>
NOTES : This will fill 9 - 10 small (3 fl oz) pots or it can be scooped
into small glasses. I serve it scattered with fresh raspberries and/or wild
strawberries, on plates strewn with strawberry leaves and flowers.
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