| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Waitrose2 | 4 | Servings | |
INGREDIENTS
| 2 | 500 g Waitrose Diet Bio | |
| Yogurt | ||
| 100 | Waitrose Skimmed Milk, 3 | |
| 1/2 fl oz | ||
| 25 | g | Caster sugar, 1oz |
| 10 | Vanilla essence, 2tsp | |
| 200 | g | Fresh cherries, halved |
| stoned | ||
| weight 7oz |
INSTRUCTIONS
Combine the yogurt, milk, sugar and vanilla essence in a bowl. Pour into an ice cream maker and follow the machine instructions, adding the cherries near the end of the process. Serve straight from machine. Alternatively, cover and place in the freezer, set to quick freeze, for about 2 hours. Remove the frozen yogurt from the freezer and stir vigorously to break up the ice particles. Add the cherries to the mixture. Return to the freezer until frozen. Variation Replace 200g (7oz) yogurt with 100g (31/2oz) mascarpone cheese and stir in 8 Waitrose Mini Florentine Biscuits, crushed, with the cherries. Hints and Tips: To make the yogurt easier to serve, place in the refrigerator for about 10 minutes to soften before serving. This dessert will keep in the freezer for 2 weeks. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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