Raspberry Banana Frozen Yogurt
Raspberry Banana Frozen Yogurt
1/2 cup (125 mL) sugar
1 cup (250 mL) water
1/2 cup (125 mL) raspberries
2 bananas, peeled and sliced
1 1/2 cup (375 mL) plain yogurt
1 cup (250 mL) cream 35 %
1 stiff white egg
Instructions
In saucepan, dissolve sugar in water over low heat. Bring to boil and simmer until mixture reaches 225 °F (107 °C). Pour sugar syrup in food processor and set aside.
Reserve a few raspberries and banana slices for garnish. Purée remaining raspberries and banana slices with sugar syrup in food processor.
In large bowl, stir fruit purée into yogurt. Freeze for 90 minutes.
Meanwhile, whip cream until stiff and set aside. Remove frozen yogourt from freezer and beat until smooth. Fold in whipped cream and stiff egg white. Put mixture back in freezer and freeze until frozen.
Place 2 to 3 scoops of frozen yogourt in dessert cups and garnish with reserved raspberries and banana slices.
1/2 cup (125 mL) sugar
1 cup (250 mL) water
1/2 cup (125 mL) raspberries
2 bananas, peeled and sliced
1 1/2 cup (375 mL) plain yogurt
1 cup (250 mL) cream 35 %
1 stiff white egg
Instructions
In saucepan, dissolve sugar in water over low heat. Bring to boil and simmer until mixture reaches 225 °F (107 °C). Pour sugar syrup in food processor and set aside.
Reserve a few raspberries and banana slices for garnish. Purée remaining raspberries and banana slices with sugar syrup in food processor.
In large bowl, stir fruit purée into yogurt. Freeze for 90 minutes.
Meanwhile, whip cream until stiff and set aside. Remove frozen yogourt from freezer and beat until smooth. Fold in whipped cream and stiff egg white. Put mixture back in freezer and freeze until frozen.
Place 2 to 3 scoops of frozen yogourt in dessert cups and garnish with reserved raspberries and banana slices.
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