The beginning of the year can spark many new decisions, resolutions to improve your life and generally be a better person. I must admit I’m not the best at making these goals at this time of year as I know that if I make a pact with myself to eat healthy in January it will fail miserably due to the hot weather, which although it does make me eat cool salads and drink smoothies instead of a fry up, I will always grab a chilled dry apple cider with friends on a Friday evening after work and indulge in finger licking, dripping down the gluten free cone, ice cream!
I don’t see the point in failing in the first few weeks or months of my year, which is precisely why I, generally, make goals around my birthday which falls in September. It’s a lot easier to be resolute in not buying chocolate, or only baking one batch of gluten free fruit mince pies than telling myself I can’t eat them at all. My ability to stop myself from eating something is great if there’s gluten in it, but give me a homemade fruit mince pie and I’m a goner.
Which leads me to this luscious berry frozen yoghurt. Filled with fresh blueberries and strawberries, although you could easily use raspberries or other berries in their place, it’s a scoopful of deliciousness on a hot summer’s day.
So, this year, if you said to yourself eat healthy, then make this frozen yoghurt rather than the cream filled ice cream and just have one scoop rather than two. It makes it so much more of a treat if it is just that, a treat enjoyed only every so now and then. Plus, I think it tastes better that way, don't you?
Berry Frozen Yoghurt
Makes approximately 1Litre
Recipe adapted from this recipe via David Lebovitz, The Perfect Scoop.
250g strawberries, hulled and quartered *
250g blueberries *
300g gluten free Greek Yoghurt, I used unsweetened
120g (1/2cup) sugar
2 tsp vodka or strawberry liqueur
Begin this recipe a day ahead.
In a bowl combine the strawberries, sugar and liqueur. Stir and leave aside to sit for approximately 30minutes, until the sugar has dissolved.
Remove a couple of spoons of the strawberries and 1/4 cup blueberries and set aside. Place the remaining strawberries, the sugar mixture and blueberries into the blender and blend until smooth. Pour the blended strawberries through a fine sieve to remove the strawberry seeds. Return the berry sauce to the blender with the yoghurt and blitz until smooth.
Pour the mixture into your ice cream maker and process according to instructions. Pour into a suitable freezer container and swirl through the whole berries that were previously set aside. Freeze for 6 to 12 hours until firm.
*You could also use a mixture of raspberries or other berries to the same weight. If using frozen berries simply thaw on a paper towel before blitzing in the blender.
With last minute craziness in my world I missed the Christmas Menu Ideas that I had planned to post, so instead I'll re-introduce you to the recipes of 2013. It was a fun filled year filled year that saw us get hitched in April and two weeks later I donated 30cm of auburn-gold-red locks to cancer patients and honeymoon to France & London in July. Then it was straight into recipe development, design and photography for The Gluten Free Scallywag Magazines 1st Print Edition. Christmas came around so fast. I can't wait to see what 2014 has in store!
2013 Annual Image Recipe Index