What’s difficult as a parent if finding the line between what is healthy and what is bad for not only us adults but mainly for our children. When it comes to dessert and sweet things it’s easy to get side tracked with however many spoonfuls of sugar there are in your cake mix,
My eldest child began their obsession with strawberries and strawberry flavoured things back when they were 3 years old, and it was the countless times that yoghurt went to waste in the summer because it was just wasn’t cold enough that inspired this recipe. This way it can stay in the freezer for about a month and it is perfect for summer as it’s ice cold and healthy as it actually has no fat. As my kids started to grow up, the obsession with strawberries began to waiver, however, I can guarantee as soon as it comes to the end of the summer term at school or if it’s been a particularly hot day, I’ll get a ‘Mummmm, can we have that frozen strawberry thing again?’ so this is probably one of our family’s staple desserts in the summer.
Sometimes what I do to appease my youngest child with this recipe is split the mixture and use a different kind of fruit for flavour. I noticed that berries work best and so this works well with raspberries, blackberries and blueberries and even better if they are in a mix. This is just the basic recipe but you can add what you like to make it to your taste. Which is probably for the best if you have fussy kids like mine.
This is a very easy recipe and serves around 6, depending on the size of your scoops, you can double the amount to make a big batch and it doesn’t take much time to prep, it’s just the overnight freezing that’s lengthy but it’s a great quick dessert if you’ve premade it.
- 140g Strawberries
- ½ of a 405g can of light condensed milk
- 500g tub of no fat greek yoghurt
Roughly chop half of the strawberries and put the other half of the strawberries in a blender. Blend them until they have become a smooth puree and set to one side.
In a bowl, mix together the condensed milk and puree until combined and gently add in the greek yoghurt until it is mixed in well. Then fold in the chopped strawberries so that they are coated and dotted throughout the mixture.
Scrape the mixture into a loaf tin, ( but if you don’t have a loaf tin, any kind of container that’s like this, which is suitable for freezing or has a lid will work just fine) then wrap in cling film and freeze overnight until solid.
It’s as easy as that. What’s best is if you take the frozen yoghurt out of the freezer around 10-15 minutes before you actually serve it, that way you can make sure you get a velvety soft scoop when you serve it.
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