Frozen basil and ricotta yoghurt

Frozen basil and ricotta yoghurt

By
From
Good Good Food
Makes
8

A wonderful light alternative to standard ice cream, this is best eaten as soon as possible, as the intense fresh flavour of basil will dissipate if it is kept too long in the freezer.

Ingredients

Quantity Ingredient
250g ricotta
1kg * live natural yoghurt
100g bunch of basil, leaves only, plus a few extra leaves for decoration
1 lemon, juiced
150g clear honey

Method

  1. In a bowl, combine the ricotta and yoghurt with a fork until lump-free.
  2. Blitz the basil leaves with a couple of tablespoons of the ricotta and yoghurt mix in a blender or food processor. Add this vivid green purée to the rest of the yoghurt and ricotta. Mix in the lemon juice and honey.
  3. Pour the mixture into an ice-cream maker if you have one. Freeze/churn for about 20 minutes, then pack into a plastic container and freeze for 2 hours.
  4. If you don’t have an ice-cream maker, place the mixture in a shallow plastic container and freeze for 1 hour. Remove and fork through,mixing the frozen edge into the middle to break up the ice crystals. Repeat twice.
  5. Before serving, allow the frozen yoghurt to soften in the fridge for 15 minutes.
  6. Divide between individual plates and decorate with basil leaves.
Tags:
healthy
eat well
salads
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