Coconut and cardamom frozen yogurt with pineapple
This dessert is light and refreshing, with the goodness of bio yogurt and fresh pineapple.
Preparation time: 15 minutes plus freezing
Makes: around 8 servings
2 x 500g pots natural bio yogurt,
such as Activia
2 x 400g tins coconut milk
6tbsp maple syrup, plus extra to serve
8-10 cardamom pods, seeds only
1 medium ripe pineapple, peeled and sliced
1 Place the yogurt in a bowl. Spoon the thick coconut cream from the milk and add to the yogurt (save the coconut milk/water for something else). Add the maple syrup and stir. Crush the cardamom seeds with a pestle and mortar until finely ground, then add to the yogurt and stir well.
2 Transfer to a freezer-proof lidded box and freeze for 1 to 2 hours until slushy and frozen around the edges. Whizz in a food processor, return to the box and freeze for 3 to 4 hours. Soften for 20 minutes at room temperature before serving with the pineapple and syrup.
Per serving: 278cals, 18g fat, 16g saturated fat, 20g carbohydrate
New Feel Good Food recipes:
Lemongrass chicken skewers with spicy squash salad
Stir-fried greens with goats' cheese and walnuts
Baby beetroot and Wensleydale salad
Baked sea bass with avocado and pomegranate salad
Sesame lamb patties with chickpea and spinach salad
No-cook chocolate tart
See a full index of Food & Entertaining or discuss similar topics on our forum
