Ingredients for forest fruit frozen yoghurt:
350g frozen forest fruit mix (most supermarkets)
2500g full fat Greek yoghurt (you can use plant based if you like)
xylitol / erythritol / stevia / monkfruit sweetener (honey or maple syrup will change the flavour)
optional: 2 servings of collagen protein powder
Instructions:
Put the berries in a pot, defrost and cook on low heat until most water has evaporated. You can also skip this step but your ice cream will contain more ice crystals.
Place the fruit puree with the remaining ingredients in a high speed blender and process until smooth.
Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.
Freeze for a minimum of 3 hours before serving.
If you used a container, wait for a couple of minutes until the ice cream softens before serving.
Ingredients for raspberry-rose frozen yoghurt:
300g of frozen raspberries
300g of Greek yoghurt
xylitol / erythritol / stevia / monkfruit sweetener (honey or maple syrup will change the flavour)
5 drops of rose water (selected food shops and online, e.g. Amazon)
optional: 2 servings of collagen protein powder - for more satiety and nutritional value
Instructions:
Put the raspberries in a pot, defrost and cook on low heat until most water has evaporated. You can also skip this step but your ice cream will contain more ice crystals.
Place the raspberry puree with the remaining ingredients in a high speed blender and process until smooth.
Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.
Freeze for a minimum of 3 hours before serving.
If you used a container, wait for a couple of minutes until the ice cream softens before serving.