Berry yoghurt ice-cream

This ice cream is my favorite one, I always use low-fat yogurt, sometimes mixing more kinds of berries, very tasty and healthy!

10 hours Prep: 8 minutes Cook: 20 minutes

151 calories per serving view nutrition facts

happyzhangbo

8 servings suggest servings

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Ingredients

150	grams	boysenberries
150	grams	raspberries
300	millilitres	cream	thickened
1/2	cup	caster sugar
1	teaspoon	vanilla essence
1	cup	yogurt	Greek-style natural, you can use low-fat or non-fat

Directions

Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.

Use the back of a spoon to press the puree through a strainer into a medium bowl. Discard the seeds.

Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.

Add the cream mixture and yoghurt to the berry puree.

Mix well.

Pour the mixture into a 2-litre (8-cup) airtight container and cover.

Freeze for 2-3 hours or until the ice-cream begins to set around the edges.

Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).

Cover and return to freezer for 6 hours or overnight to freeze.

Place in the fridge for 40 minutes to soften slightly before serving.

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Nutrition Facts

Serving Size 100g

Amount per Serving

Calories 151 51% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 29mg	10%
Sodium 30mg	1%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	5%
Sugars 15.0g
Protein 2.0g	5%

Vitamin A	6%		Vitamin C	9%
Calcium	8%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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