To make blending easier, cut the frozen ice cream into cubes before putting it into the food processor.
ingredients
serves 4
1 cup each fresh raspberries, strawberries and blackberries, hulled
1/2 cup superfine sugar
2 teaspoons lemon juice
8 ounce low-fat natural yoghurt
4 raspberries and pansies, violets or other edible flowers for decoration
method
1. Blend the raspberries, strawberries and blackberries with the sugar in a food processor for 60 seconds to make a smooth puree. Rub the puree into a bowl through a fine nylon sieve to remove the seeds. Mix in the lemon juice and yoghurt. Pour the fruit mixture into a shallow plastic container, cover and freeze for about 1 hour, or until almost solid.
2. Blend the mixture in a food processor again for 1 - 2 minutes, or until smooth. Freeze for
3. hours or until just frozen. Blend the ice cream again in the food processor until smooth and creamy. Spoon into glasses, top with the raspberries and flowers and serve at once.
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more information
You can use frozen fruits in place of fresh. Thaw them before blending to a puree.
