CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Waitrose2 |
4 |
servings |
INGREDIENTS
2 |
|
500 g Waitrose Diet Bio Yogurt |
100 |
ml |
Waitrose Skimmed Milk; (3 1/2 fl oz) |
25 |
g |
Caster sugar; (1oz) |
10 |
ml |
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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