• This is a lighter alternative to creamy and rich ice cream. Strawberry and almond frozen yoghurt with almond brittle has a refreshing gentleness to its texture and flavours. The perfect treat for a hot afternoon.

    Strawberry and almond frozen yoghurt with almond brittle

    Serves: Makes 1 litre
    Cooking Time: 45 mins + extra for churning and overnight freezing


    • Frozen yoghurt

    • 250ml (1 cup) water
    • 200g (1 cup) sugar
    • 750ml (3 cups) Greek yoghurt
    • 125ml (½ cup) strawberries, roughly chopped
    • 60ml (¼ cup) ground almonds
    • Brittle

    • 200g (1 cup) sugar
    • 60ml (¼ cup) water
    • 150g blanched whole almonds, toasted



    Prepare the ice-cream maker as per the manufacturer’s instructions.


    For the frozen yoghurt, heat the water and sugar until dissolved. Remove from the heat and allow to cool completely.


    Add the yoghurt and strawberries and purée with a hand blender. Stir in the ground almonds.


    4 Put the mixture in the ice-cream machine and churn according to the instructions. Place in a freezer-proof container and freeze overnight.


    For the brittle, place the sugar and water in a saucepan and gently heat until the sugar has dissolved. Turn up the heat and let it bubble until golden. (Do not stir the mixture after the sugar has dissolved. Simply swirl the saucepan to move the mixture around.)


    Scatter the almonds on a sheet of baking paper and pour the golden sugar syrup over to form a thin sheet. Allow to cool completely and then break into shards.


    Serve scoops of the frozen yoghurt in sugar cones and top with shards of almond brittle.


    Cook's tip: Feel free to leave out the almonds for any nut allergies.


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