Frozen Berry Yoghurt

A fast, mouthwatering and antioxidant-rich dessert, this recipe is the perfect way to repurpose any end of season berries.

½ cup (110g) caster (superfine) sugar

¾ cup (180ml) water

300g (9½ ounces) frozen mixed berries

500g (1 pound) no-fat greek-style yoghurt

60g (2 ounces) fresh raspberries

60g (2 ounces) fresh blueberries

Combine sugar and the water in a small saucepan; stir over low heat for 4 minutes or until sugar dissolves. Bring to the boil, without stirring; reduce heat to low, simmer, uncovered, for 10 minutes or until syrupy. Cool.
Blend or process cooled syrup, frozen berries and yoghurt until smooth. Push mixture through a coarse sieve into a 2-litre (4-cup) loaf pan. Freeze for 4 hours or until firm. Transfer to a food processor; process yoghurt mixture to break up ice crystals, then refreeze for 4 hours.
Slice, or scoop, equal amounts of frozen yoghurt into six serving bowls; top with fresh

Stand frozen yoghurt at room temperature for 10 minutes before serving, to soften slightly. Frozen yoghurt can be made up to 2 weeks ahead.

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