Ingredients
Method
1.Put the honey and apple juice in a small saucepan. Turn the stove on to low and stir the mixture with a wooden spoon until the honey has melted. Take the saucepan off the heat, leave the honey mixture to cool down for 5 minutes.
2.Sprinkle the gelatine over the honey mixture, stir until the gelatine has dissolved.
3.Put the yogurt, grated apple and gelatine mixture into a 14cm x 21cm (5½-inch x 8½-inch) loaf pan, mix them together. Cover the pan with foil, put it in the freezer for 3 hours or overnight.
4.Take the yogurt mixture out of the freezer 15 minutes before serving, so it softens slightly. Scoop it into glasses or serving dishes and spoon the passionfruit pulp on top.
5.Frozen raspberry yoghurt – you can use water instead of the apple juice for the syrup, and 150g (4½ ounces) thawed frozen raspberries instead of grated apple. Push the raspberries through a fine sieve over a small bowl and throw out the seeds.
6.Frozen mango yoghurt – you can use water instead of the apple juice in the syrup, and 300g (9½ ounces) thawed coarsely chopped frozen mango instead of the apple.
Variations nutritional count per serving 4.4g total fat (2.8g saturated fat); 957kJ (229 cal); 38.9g carbohydrate; 4.4g protein; 1.1g fibre You need an apple weighing about 275g (9 ounces) for this recipe. We used a granny smith apple.
Note
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