PREP TIME: 15 min
FREEZING TIME: 1 h
READY TIME: 1 h 15 min
CALORIES: 135 Kcal
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- 250 g (8 oz) blackcurrants, hulled if fresh, thawed if frozen
- Finely grated rind of 1 orange
- 6 tablespoon fresh unsweetened orange juice
- 6-8 mint leaves
- 4 tablespoons soft light brown sugar
- 300 ml (1/2 pint) natural low-fat yogurt
- 2 eggs, separated
1 Reserve a few blackcurrants for decoration, if wished, and place the remainder in a food processor or blender with the orange rind and juice, the mint leaves, sugar, yogurt and egg yolks. Process until smooth, then strain through a line sieve. Transfer the mixture to a freezerproof bowl and freeze for about 1 hour or until half frozen.
2 Remove the mixture from the freezer and beat well. Whisk the egg whites stiffly and fold into the mixture. Return to the freezer for 1 further hour or until half frozen again, then heat again and return to the freezer for 1 hour or until firm.
3 Transfer the ice cream to the main part of the refrigerator for 20-30 minutes before serving.
4 Serve in chilled individual glasses, decorated with any reserved blackcurrants.
Calories: 135 Kcal
Protein: 8 g
Fat: 3 g
Carbs: 22 g