Tangy Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
Thick strained whole-milk yoghurt sweetened with sugar and golden syrup, churned into tangy soft-serve swirls and topped with fresh berries.
Always check the labels of the products you use.
Method
- 1
Strain the yoghurt. Set the muslin-lined sieve over the bowl, add the yoghurt, cover and refrigerate for 8-12 h until about 300 ml of whey has dripped out. Discard the whey; if much more than that drained, stir a little back in. Less water means fewer ice crystals.
- 2
Sweeten. Tip the thick yoghurt into a clean bowl and whisk in the sugar, golden syrup and salt for 2-3 min, until the sugar no longer feels gritty. The syrup keeps the texture smooth.
- 3
Chill. Cover and refrigerate for 1 h so the mixture goes into the machine very cold.
- 4
Churn. Churn for 20-30 min, until it holds swirls like soft serve.
- 5
Serve. Pipe or spoon tall swirls into bowls and top with the raspberries and blueberries right away. For firmer scoops, freeze in the container for up to 2 h first.
Storage
Best eaten on the day. Keep leftovers frozen and covered for up to 1 week.
EU nutrition claims
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 81 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.8 g per serving
49.6 % of the 50 g daily maximum · 99.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- sieve lined with a triple layer of muslin
- large bowl
- whisk
- freezer container with lid
- piping bag with large star nozzle (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 152 kcal |
| Protein | 2.9 g |
| Carbohydrate | 29.9 g |
| of which sugars | 29.2 g |
| of which free sugars | 24.8 g |
| Fat | 2.7 g |
| of which saturates | 1.7 g |
| Fibre | 0.5 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
