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Berry yoghurt ice cream

Recipe from: 1/15/2004 12:00:00 AM

Ingredients 5
Servings 6


  • 550
    fresh or frozen berries
  • 250
    light brown sugar
  • 250
    Greek yoghurt
  • 2
    egg whites
  • 50
    castor sugar


Heat the berries and brown sugar in a saucepan for about five minutes or until the sugar has dissolved.
Press through a sieve and leave to cool.
Stir in the yoghurt and mix well.
Beat the egg whites until foaming, add the castor sugar and beat until stiff.
Fold into the berry mixture.
Turn into a metal bowl and sieve.
Makes about 1,5 litres.

Read more on: fruit

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