PRUNE AND RICOTTA FROZEN YOGHURT
Not too greedy.
Not too greedy.
SERVES 4-6
ingredients
250g ricotta
200g natural yoghurt
250 prunes, pitted and chopped
1 tbsp dark brown Muscovado sugar
pinch salt
Blend all the ingredients together until almost smooth. You want 70% of the prunes to dissolve and the rest to keep a bit of shape.
The prunes will be sweet already so there is no real need for added sugar in this recipe, but I think a spoonful of dark brown muscovado really enhances the flavour.
Now, for freezing. If you have an ice cream machine, turn for 45 minutes before transferring to the freezer for a couple of hours. If no machine, place the blend in a metal boil with tin foil as a lid and stir every half hour for 3 hours.
Serve as a sticky after dinner desert with a shot of coffee, or piled on pancakes for breakfast.
