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Cranberry and Cottage Cheese Ice Cream Recipes
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Ingredients : |
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150 g
75 g
2
tablespoons
450 g
150 ml
150 ml
1
tablespoon |
fresh or
frozen cranberries, thawed
caster
sugar
redcurrant
jelly
cottage
cheese, sieved
soured
cream
plain low
fat yoghurt
lemon
juice |
Method :
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Shake
the cranberries in a pan over very low heat until they are soft.
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Stir
in the sugar and jelly to dissolve.
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Cool.
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Beat
together the cottage cheese, soured cream, yoghurt and lemon juice
and beat in the cranberries.
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Turn
the mixture into a chilled container such as an ice cube tray, cover
and freeze for 3 hours.
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There
is no need to beat it, as usual, at the half frozen stage.
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Soften
the ice cream in the refrigerator for 45 minutes before serving.
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You
can serve a purée of cranberries or
melted redcurrant jelly as a sauce.
Serves 6-8
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You can purchase the above ingredients here
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