Fruity Froyo Dessert
ready in 3 h. 30 min.
Prepare the frozen yoghurt by placing the yoghurt and sugar in a food processor. Blitz until smooth and combined.
Pour into a freeze-proof container, cover and freeze for 1 hour. Remove and break the frozen crystals up using a fork. Return to the freezer for a further hour.
Remove after an hour and repeat the process of breaking up the ice crystals. Return to the freezer for another hour.
When ready to serve, remove from the freezer 10 minutes before you intend to serve the frozen yoghurt.
Prepare the apricot coulis by placing the apricot halves, lemon juice and caster sugar in a saucepan. Heat gently over a medium heat, stirring until the caster sugar has dissolved.
Remove from the heat and puree a little using a stick blender, making sure you maintain some texture.
Spoon 1 scoop of frozen yoghurt into serving glasses and top with the apricot coulis. Place another scoop of frozen yoghurt on top and top with more apricot coulis before serving.