Strawberry frozen yoghurt recipe
 Fresh strawberries bring the taste of summer to this frozen yoghurt. It’s lighter than dairy ice cream and it contains one of your five-a-day! 125g/4½oz caster sugar½ vanilla pod2 strips lemon zest500g/1lb 2oz ripe strawberries, hulled, roughly chopped500g/1b 2oz full-fat Greek-style yoghurt4 tbsp crème fraîche 125g/4½oz caster sugar ½ vanilla pod 2 strips lemon zest 500g/1lb 2oz ripe strawberries, hulled, roughly chopped 500g/1b 2oz full-fat Greek-style yoghurt 4 tbsp crème fraîche Method Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool.Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine.Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer.Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool. Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool. Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine. Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine. Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer. Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Recipe tips Frozen yoghurt freezes a little more solid than dairy ice cream due to the lower fat content – therefore it’s best made in an ice cream machine, but it can easily be made without. To make popsicles, once you have whisked the mixture a couple of times, spoon it into popsicle moulds and freeze until set.