Vanilla yogurt ice with honeyed pink grapefruit
A stylish make-ahead, low-calorie dessert
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
, plus freezing
Vegetarian, Gluten-free, Egg-free, Low-fat, Nut-free
- Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they're evenly mixed. Stir in the yogurt until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.
- Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl - you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.
- Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.
PER SERVING
301 kcalories, protein 8g, carbohydrate 60g, fat 5 g, saturated fat 3g, fibre 0g, sugar 60g, salt 0.29 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7601/
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Ingredients
FOR THE ICE
- 200g golden caster sugar
- 1 vanilla pod , seeds scraped out
- 2 x 500g pots natural yogurt
FOR THE HONEYED PINK GRAPEFRUIT
- 3 pink grapefruit
- 4 tbsp clear honey
- mint leaves, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
, plus freezing
Vegetarian, Gluten-free, Egg-free, Low-fat, Nut-free
Ingredients
FOR THE ICE
- 200g golden caster sugar
- 1 vanilla pod , seeds scraped out
- 2 x 500g pots natural yogurt
FOR THE HONEYED PINK GRAPEFRUIT
- 3 pink grapefruit
- 4 tbsp clear honey
- mint leaves, to serve
PER SERVING
301 kcalories, protein 8g, carbohydrate 60g, fat 5 g, saturated fat 3g, fibre 0g, sugar 60g, salt 0.29 g
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16 November 2008
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18 March 2011
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