I was briefly trapped in the greenhouse on Saturday. I always forget that the sliding door has no handle on the inside, so if you close it all the way it's a real bitch to open again. I fruitlessly tried to drag it with my fingers, then with the spout of the watering can.
The greenhouse thermometer read 39°C. How did I last 25 Australian summers? I'm totally wilting, man. And home alone too, so there's no point yelling for help. What a stupid place to die! Surrounded by ants and weeds and tiny green tomatoes!
Finally I found freedom by using a tomato stake for leverage.
After all that heat and minor panic I thought, I could totally go an ice cream. We'd flop on the grass together and enjoy the fact that it was 20 degrees cooler than inside that glass box! But alas, there was no ice cream. There's never bloody ice cream. So I watched the Tour de France instead.
That evening I was still thinking about ice cream… when suddenly! I remembered we had ye olde frozen raspberries. This in turn reminded me of a recipe chopped out of delicious. magazine a few months ago for… Instant Frozen Yogurt.
There's three ingredients:
1. Natural yogurt (I used Total Greek Yogurt. See note below)
2. Frozen berries
3. Icing sugar (USA = powdered sugar)
Method: Just zap and eat!
It was easy and delicious – all the goodness of ice cream without churning or custards or ice cream machines. And dead healthy, because you only need a slight dod of sugar. One spoonful of frozen yogurt and you'll be thinking of how you'll do it next time. With honey or agave nectar instead of sugar. With alternative frozen goods… blackberries or strawberries or banana or mango or pineapple or peas or fish fingers?
Note: The original recipe simply says "natural yogurt" but I find Greek gives the best results. If you can't find Greek yogurt or if it's expensive in your area, here's how to make your own thick, greek-style yogurt from normal plain yogurt! It works a treat.
Here it is broken down microscopically with photos, Pioneer Woman stylee.
First, the ingredients lounging in the back yard. The light was shoddy inside. This photo doubles as a personal reminder: MOW THE GRASS.
Frozen raspberries, icing sugar and Total Greek yogurt. Yes that's full fat yogurt. Everybody stay calm! Normally I use 2% but the local supermarket has not stocked it lately. I can't find a single source of 2% in the West Fife area. But if YOU have spotted it… please dial 999 immediately!
Or alternatively post a comment. In the meantime I'll keep carting tubs of 2% back over the bridge whenever I go to Edinburgh.
Now here's the goodies in the food processor. It's 1:1 ratio of fruit and yogurt. The original recipe used 500g of each to serve 6. For two generous serves, I used 150g yogurt, 150g raspberries and a tablespoon of icing sugar.
Zap zap. It did not look promising at first. The yogurt would not move and the raspberries looked like the gravelly bits at the bottom of a bag of dog food.
Zap zap again. The machine grunted in protest. It's never been the same since the DIY almond butter. I dumped out half so it had more room to move. You can see it starting to blend.
Zap zap. Just like the almond butter there's a lovely moment when it suddenly pulls together and you're done. Party party!
It was whipped and glossy, like soft gelato. You'll like the texture if you're one of those kids who used to churn your vanilla ice cream in the bowl to a soft-serve consistency.
The original recipe suggests you serve it with almond biscotti but I just I chucked on some fresh raspberries. It was a little tart but in a good way – it tasted of proper fruit. It was deliciously creamy too but would be just as good with the 2% yogurt – and easier to blend since it's less thick. It would probably be fine with 0% if you want to be saintly.
If you like a firmer texture, I found a similar raspberry gelato recipe from Jules of Stonesoup where she freezes the mixture for a few hours. She used cream but reckoned yogurt would be fine too.
This recipe was a revelation for this reformed ice cream addict. Healthy, easy and minimal sugar. A definite keeper.