This sweet and creamy yoghurt has an added crunch from chopped walnuts. For an extra nutty flavour, toast the walnuts before using them in the recipe.
175 ml low-fat milk
7 g powdered gelatine
1/2 cup (100 g) caster sugar
300 g plain low-fat yoghurt
4 tablespoons lemon juice
finely grated zest of 1 lemon
1/2 cup (55 g) walnuts, coarsely chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:20min › Cook:2min › Extra time:38min › Ready in:1hour
Put the cold milk in a saucepan, sprinkle in the gelatine and let stand for 5 minutes. Stir in the sugar and set over moderately low heat. Warm, stirring, for about 2 minutes or until the gelatine and sugar have dissolved.
Remove from the heat and allow to cool until thickened, stirring occasionally. Then transfer the mixture to a large bowl and whisk in the yoghurt, lemon juice and lemon zest. Stir in the walnuts.
Freeze the mixture in an ice-cream machine, following the manufacturer's instructions.
If you do not have a machine: • Pour the mixture into a freezerproof container and freeze for 1 hour or until set around the edges. • Beat the mixture until smooth, then return to the freezer. • Freeze for a further 30 minutes, then beat again. • Repeat the freezing and beating several times more until the frozen yoghurt has a smooth consistency, then leave it to freeze for at least 1 hour before serving.
Walnuts are high in unsaturated fats. Recent studies suggest that eating walnuts regularly may help to protect against heart attacks.