Frozen berry yoghurt A fast, mouthwatering and antioxidant-rich yoghurt dessert, this recipe is the perfect way to repurpose any end of season berries. Dessert Print this recipe Details Serves: Serves 6Number of ingredients: 6 IngredientsTo prep: 5 Minutes PrepTo cook: 10 Minutes Cook + FreezingDifficulty: Easy Nutrition per servingEnergy : 385kJProtein: 3.2gFat (total) : 0.1g- Saturated Fat : 0.0gCarbohydrate (total): 18.1gFibre: 1.6gSodium: 48mg Ingredients ½ cup (110g) caster (superfine) sugar ¾ cup (180ml) water 300g (9½ ounces) frozen mixed berries 500g (1 pound) no-fat greek-style yoghurt 60g (2 ounces) fresh raspberries 60g (2 ounces) fresh blueberries Method Combine sugar and the water in a small saucepan; stir over low heat for 4 minutes or until sugar dissolves. Bring to the boil, without stirring; reduce heat to low, simmer, uncovered, for 10 minutes or until syrupy. Cool. Blend or process cooled syrup, frozen berries and yoghurt until smooth. Push mixture through a coarse sieve into a 2-litre (4-cup) loaf pan. Freeze for 4 hours or until firm. Transfer to a food processor; process yoghurt mixture to break up ice crystals, then refreeze for 4 hours. Slice, or scoop, equal amounts of frozen yoghurt into six serving bowls; top with fresh
