Freezing time 6 hours but less with
an ice-cream maker
Calories per portion 146 Kcal
Fat per portion 2g
of which saturated 0.9g
Suitable for vegetarians & freezing
2 x 500g tubs low fat vanilla bio live yogurt
6 tbsp semi-skimmed milk
25g (1oz) caster sugar
225g (8oz), cherries halved and stoned
1. Pour one tub of yogurt into a large plastic container. Whisk in the milk and sugar and then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.
2. Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another 3 hours until firm.
3. Take the ice cream out of the freezer 10 minutes before serving.
This recipe is from the new Hearty and Healthy Dairy Cookbook, to order your copy, priced at £9.25 plus £2 P&P, please call 01536 762922, speak to your local milkman or visit the website www.dairydiary.co.uk.