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Strawberry Yoghurt Ice Cream

This ice cream's high fruit content gives it a slight texture. It is best eaten when half-frozen. Any soft fruit can be used in this recipe, but you may wish to vary the amount of sugar. You will need a liquidiser.

ingredients

serves 4 - 6
6 oz (175 g) golden granulated sugar
Peeled rind of 1 lemon
1/4 pint (150 ml) water
1 lb (450 g) strawberries
1/2 pint (285 ml) low-fat natural yoghurt
4 - 6 strawberries for decoration

method

1. Put the sugar, lemon rind and water into a small heavy-based pan over a low heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Boil rapidly for 2 minutes, then remove from the heat and allow to cool.

2. Hull the strawberries, then puree them in a liquidiser. Strain in the sugar syrup and puree the mixture again. Pour into a bowl, add the yoghurt and mix well. Turn the mixture into a plastic container and freeze for about 2 hours.

3. Spoon the mixture into the blender and puree. Return to the freezer for another 2 - 3 hours, then remove and puree again. Return to the freezer and freeze for about 4 hours, or until firm.

4. Remove the ice cream from the freezer and leave to soften for 1 hour in the refrigerator. Spoon into small bowls and decorate with fresh strawberries.

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