Summer Berry and Pistachio Frozen Yogurt Slice

 
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My fridge is almost always stocked with a couple of pots of natural yogurt. It’s an ingredient with limitless possibility and I always like to have it on hand. Whether It’s spooned over nutty granola, dolloped on top of a gooey slice of tart or cake, churned into frozen yogurt, whisked into a salad dressing, strained into labneh, stirred into tahini or quite simply eaten with a spoon straight out of the tub. It’s delicious and without a doubt one of my top five kitchen staples. So, when The Department of Dairy Related Scrumptious Affairs asked me to create a recipe for a Frozen Yogurt slice, I couldn’t wait to get started. This simple treat has become a bit of a summer favourite in our house. It’s wonderfully versatile, great for using up fruit and can be eaten for breakfast, lunch or dinner. I like to strain the yoghurt through a cheese cloth for a couple of hours to get rid of some of the whey, as this becomes a little icy when frozen. I flavoured my version with honey and vanilla, but you could use any flavour that takes your fancy. Orange Flower Water, Rose water, cardamom, date syrup, the possibilities are endless. I let the slices thaw slightly before serving.

Ingredients

500g Yogurt 3 tablespoons runny honey (adjust according to taste)
1 teaspoon vanilla extract or vanilla paste
150g of summer fresh or frozen summer berries (Strawberries, raspberries, blueberries, blackberries etc.)
50g shelled pistachios., roughly chopped

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Spoon the yogurt into a cheese cloth, hang over a bowl and strain for about two hours until the yoghurt has thickened.

In a bowl, whisk the strained yogurt with the honey and vanilla. Check for taste and add more honey if desired,

Line a baking tray with non-stick paper.

Spread the yogurt evenly on the tray, being careful not to spread it too thin (about 1cm)

Sprinkle over the berries and pistachios (you could use any fresh or dried fruit, nuts, seeds or even cacao nibs).

Cover with clingfilm and freeze for at least four hours or overnight. When serving, remove from the fridge and let it thaw for a few minutes before slicing into shards of creamy bark.

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