100g low fat natural yoghurt Equal or 2
tbsp apple concentrate to taste
2 tsp liqueur (optional)
2 tbsp desiccated coconut
2 tbsp chopped blanched almonds, toasted
3 tbsp crunchy cereal (muesli, rice
bubbles, etc)
1 egg white
Method :
Blend fruit
in food processor or blender until smooth and creamy. Add other
ingredients, blend well. Add liqueur if desired. Spoon into container.
Cover and freeze for 2-3 hours until almost set. Remove and thaw
slightly. Break up the ice crystals by returning to food processor or
blender, blend until creamy, then spoon back into bowl and add coconut,
nuts and cereal. Beat egg white until soft peaks form. Fold into ice
cream, cover and refreeze until firm. Remove and allow to thaw a little
before serving as this ice cream is much more delicious if a little
soft.
The more
carefully you beat the mixture part way through the freezing process,
the smoother and creamier your ice cream will be. Homemade ice cream is
better used fresh as ice cream tends to go hard if refrozen.
