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Apricot Almond Frozen Yoghurt

Serves 8

Ingredients

2 cups pitted, skinned and chopped fresh apricots, or
2 cups canned apricots (in natural juice, drained)
1 1/4 cups SPLENDA® Low Calorie Sweetener Granular
3 cups low fat yoghurt - plain flavour
1/2 teaspoon almond extract

1. Place the apricots in the bowl of a food processor and puree for one minute.
2. Add the SPLENDA® Granular and process for another 30 seconds.
3. Pour the apricot mixture into a large mixing bowl and fold in the yoghurt and almond extract, mixing well.
4. Place in an ice-cream churn and churn until frozen.
5. Transfer to a container and store in the freezer until required.

This recipe, when compared a with a traditional recipe has a 64% reduction in kilojoules, a 45% reduction in carbohydrate and a 54% reduction in sugars.

RECIPE TIPS

• If an ice-cream churn is not available, place the mixture in a shallow metal container. Freeze just until crystals appear throughout the yoghurt (semi-frozen). Scoop frozen yoghurt into a food processor and process until crystals are broken down. Return frozen yoghurt to the metal container and re-freeze until frozen. Again scoop frozen yoghurt into food processor and process until the crystals have broken down. Return to the container and freeze until required.