So I recently acquired an ice cream maker – ice cream, if course, being my favourite food. But conscious of its calorific nature, I decided to experiment with making frozen yoghurt – and, as it happened, it turned out delicious.
I used a recipe by David Lebovitz, from his book The Perfect Scoop, which can be found here. I used greek yoghurt (life is definitely too short to bother straining yoghurt) substituted agave nectar for some of the sugar but, having made it since, it works just as we’ll either way. I’ve also since experimented with making a chocolate version, adding some good quality cocoa to the mix before churning, which turned out great as well.
Delicious, and we can at least pretend that it’s heathy!