As i'm writing this weeks NBite article, its beautiful blue sky and sunshine weather here in Edinburgh. So I've chosen a lovely, summery recipe which can be made 4 (or more) different ways. It's a healthier take on ice cream, replacing it with yoghurt and making use of lots of fresh fruit, herbs and spices.
Banana & brown bread Fro-Yo In a food processor, blitz 500g of frozen banana pieces, 150g of wholemeal bread and 1 pinch of ground cinnamon until finely chopped. Add 200g of natural yoghurt and blitz until smooth.
Berry & brown bread Fro-Yo In a food processor, blitz 400g of frozen mixed berries, 1 peeled banana, 150g of wholemeal bread and leaves from 2 sprigs of fresh mint until finely chopped. Add 200g of natural yoghurt and blitz until smooth.
Mango, Lime & Ginger Fro-Yo In a food processor, blitz 400g of frozen chopped mango, 1 peeled banana, 150g of porridge oats, the zest and juice of 1 lime and peeled 3cm piece of ginger until finely chopped. Add 200g of natural yogurt and blitz until smooth.
Strawberry, Balsamic & Basil Fro-Yo In a food processor, blitz 400g of frozen chopped strawberries, 1 peeled banana, 150g of porridge oats, 1 tablespoon of balsamic vinegar and leaves from 2 sprigs of fresh basil until finely chopped. Add 200g of natural yoghurt and blitz until smooth.
You can serve this dessert right away, or keep it in the freezer ready to scoop for up to 40 minutes before it gets too hard.
If you want to make it in advance, simply divide the mix between ice cube trays and freeze completely, then tip into a food processor to blitz up again when you're ready to serve.
For more nutritional information on this dessert, you can find it along with many others in our recipe section at the link below.