Strawberry frozen yoghurt with grilled pineapple

www.supergoldenbakes.com

This is one of these blog posts that I just couldn't wait to get out there... A very simple and extremely easy recipe that is indescribably delicious whilst also being low-fat, low-carb and actually GOOD for you. If only all desserts could claim that...

I made this for two reasons. The first was that I had stuffed a punnet of strawberries in the freezer as they were about to go off and we couldn't eat them there and then. The second is that even on a healthy eating 'regime' – I use that term extremely loosely – I crave something sweet sometimes (=mostly all the time).
You can, of course, eat the frozen yoghurt on its own and same with the grilled pineapple but they are really magic together. I used 0% Total Greek Yoghurt but you can use full fat or 2% - entirely up to you. The frozen yoghurt can be made and eaten straight away or kept in the freezer for dessert emergencies. You can use a packet of frozen strawberries or freeze fresh strawberries (hull them first).
I think I will make this with other berries and mango too - or even bananas and chocolate. YUUUUUM!
For the frozen yoghurt
Serves 4
500g | 17.6oz strawberries, frozen
250g | 8.8oz Total 0% Greek Yoghurt
2-3 tbsp Splenda or icing (powdered) sugar
1 tbsp fresh lemon juice
1 tbsp elderflower cordial
1 tbsp fresh mint, finely chopped, to decorate (optional)
Lemon zest to decorate (optional)
Method

1. Put the strawberries and yoghurt in the bowl of your food processor fitted with a metal blade. Add the cordial, lemon juice and Splenda or sugar.
2. Pulse until everything is combined and the mixture is smooth. You can serve straight away or put in a plastic container in the freezer.
3. If you freeze the yoghurt then microwave the container for 10-20 secs on low heat to soften slightly before serving.
4. Serve sprinkled with the mint and lemon zest.

For the grilled pineapple
Serves 4
1 large pineapple, peeled and cored
2 tbsp lemon juice
2-3 tbsp agave nectar or honey
Method

1. Slice the pineapple and toss in the lemon and honey.
2. Heat a griddle pan and wipe it with a little vegetable oil so it doesn't stick. Grill the pineapple slices for a couple of minutes on each side. Avoid moving them if you want nice griddle lines to form.
3. Remove from the pan and serve while hot with the frozen yogurt on the side. Or serve cold topped with the frozen yoghurt and sprinkled with the chopped mint.