Blackcurrant Yogurt Ice Recipes

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BLACK-CURRANT YOGURT ICE CREAM



Black-currant Yogurt Ice Cream image

Red currants, blackberries, or gooseberries could also be used, as could pitted black cherries. Please note the cooking hours are freezing time.

Provided by Scandigirl

Categories     Frozen Desserts

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 cups yogurt
1 teaspoon vanilla extract
2 tablespoons honey
6 ounces black currants, fresh, trimmed
2 tablespoons orange juice
3 tablespoons raw sugar, light
2 egg whites

Steps:

  • Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
  • Put the black-currants in a saucepan with the orange juice and sugar.
  • Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
  • Remove from the heat and let the fruit steep for 30 minutes.
  • Strain and allow to cool completely.
  • Stir the fruit into the yogurt.
  • Freeze for an hour.
  • Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.

Nutrition Facts : Calories 135.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 13.3, Sodium 66.2, Carbohydrate 21.9, Sugar 17.4, Protein 5.2

BLACKCURRANT YOGURT ICE



Blackcurrant Yogurt Ice image

Yummy low fat frozen yoghurt

Provided by joblogs

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • If using fresh or frozen blackcurrants, place them in a stainless steel saucepan with the water and sugar, cover and simmer for 6-8 minutes. Rub the soft berries through a nylon sieve together with their juices. If using canned blackcurrants, just sieve them with their syrup. Combine the blackcurrant purée with the yogurt.
  • For best results, freeze in an electric ice maker. If you do not have an ice cream maker, transfer the mixture to a stainless steel or enamel bowl and freeze for 1 hour or until the mixture begins to freeze around the edges.
  • Whisk well to break down the ice crystal evenly. Return to freezer and freeze for a further 1-1 1/2 hours, whisking every 20 minutes, until firm.
  • Transfer the yogurt to a plastic container, cover and store in the ice compartment of your refrigerator until ready to serve.

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