Lemon and walnut frozen yoghurt

    1 hour

    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.

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    Serves: 6 

    • 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

    Preparation:20min  ›  Cook:2min  ›  Extra time:38min  ›  Ready in:1hour 

    1. 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.
    2. 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.
    3. Freeze the mixture in an ice-cream machine, following the manufacturer's instructions.
    4. 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.

    Health tip:

    Walnuts are high in unsaturated fats. Recent studies suggest that eating walnuts regularly may help to protect against heart attacks.

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