Vanilla yogurt ice with honeyed pink grapefruit

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1. 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.
2. 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.
3. 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, salt 0.29 g

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• hostwithmost

  16 November 2008

  hostwithmost commented on this recipe

  I just love this dessert!!! Easy and simple to make yet so light and refreshing after a meal, this gets 5/5 from me!!!

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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

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, salt 0.29 g

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