MINCE PIE TOPPED FROZEN GREEK YOGHURT (serves 5-6)
Ingredients :
900g Greek Yoghurt (low fat or full fat - your choice)
110g fructose sugar (available from most supermarkets)
125ml milk (again, semi skimmed or full fat - your choice)
1 mince pie to include with the yoghurt
1 mince pie to crumble over.
Method :
1. In a mixing bowl, whisk together all the ingredients and, once fully incorporated, cover with cling film and refrigerate for at least 1 hour, up to a maximum of 4 hours.
2. Pour the mixture into your ice cream machine and process for 10-12 minutes, until set the the consistency of soft scoop ice cream.
3. Serve immediately, with mince pie crumbled over the top, or transfer to a freezer-safe container and freeze until ready to use. In this case, allow the yoghurt to warm up slightly before serving, so as to capitalise on its smooth creaminess.