ingredients
serves 6
8 cups mixed soft summer fruit, such as raspberries, strawberries, blackcurrants and redcurrants
2 eggs, separated
1 cup low fat Greek-style yogurt
3/4 cup red grape juice
1 tbsp (1 sachet) powdered gelatine
method
1. Reserve half the fruit and puree the rest in a food processor or blender, or rub it through a sieve to make a smooth puree.
2. Whisk the egg yolks and yogurt into the fruit puree.
3. Heat the grape juice until almost boiling. Remove from the heat, sprinkle the gelatine over the juice and stir to dissolve the gelatine completely.
4. Whisk the dissolved gelatine into the fruit puree. Pour into a freezer container. Freeze until slushy.
5. Whisk the egg whites until they are stiff. Quickly fold them into the half-frozen mixture.
6. Return to the freezer and freeze until almost firm. Scoop into individual dishes or glasses and decorate with the reserved soft fruits.
more information
Red grape juice has a good flavour and improves the colour of the ice, but if it is not available, use cranberry, apple or orange juice instead.
