SWEET TREATS
N E A P O L I TA N F RO Z E N YO G U R T GF Serves 6 Takes 20 mins plus freezing Cost per serve 29p
480g pack frozen pitted dark sweet cherries 85g icing sugar 1 lemon, juiced 200g 0% fat Greek-style yogurt 500g pack frozen mango chunks 2 tbsp honey 400g pack frozen blueberries mint leaves, to serve
1 Whizz 400g cherries (reserve the rest) in a food processor with 2Ω tbsp icing sugar, 1 tbsp lemon juice, 4 tbsp yogurt and 4 tbsp water until smooth. Spoon into one end of a 2ltr freezerÔ ÉÉ¢ ÉÂã «Â ãÉ »» É 㨫 É¢ «ã Level the top and sides, then freeze. 2 Wipe out the food processor bowl. Blitz the mango with the honey, 1 tbsp lemon juice, 3 tbsp yogurt and 4-5 tbsp water until smooth. Taste and add a bit more lemon or sugar if needed. Spoon into the container next to the cherry frozen yogurt and return to the freezer. 3 Wipe out the bowl again and blitz the blueberries with the remaining icing
sugar, lemon juice, yogurt and 3 tbsp water until smooth. Spoon into the  » 㨫 É¢ 㨠ÉÂã «Â Â » ó » the top. Serve immediately or, for a better scoop, freeze for 1 hr. Drag an ice cream scoop along all 3 frozen yogurts and drop into small sundae glasses. Top with mint leaves and the reserved defrosted cherries. Each serving contains Energy
Fat
234kJ 55kcal 3%
0g 0%
Saturates
Sugars
Salt
<1g 12g 0.0g 1% 13% 0%
of the reference intake. See page 8. Carbohydrate 13g Protein 1g Fibre 1g
Wine match With flavours of ripe pear and white peach, and a zesty finish, Tesco finest* Valdobbiadene Prosecco Superiore, £10, is delicious with light desserts.
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