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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/7601/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Goat's cheese chicken with warm lentils & sweet beets
Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive
18
ratings
Get the free BBC Good Food app
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
16 November 2008
hostwithmost commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 March 2011
Foodlover rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.