This frozen yogurt, exotically flavoured with rosewater and crème de cassis, is much lower in sugar than bought frozen yogurt. Serve scoops on their own, or pile into sundae glasses with fresh fruit and sprigs of mint.
Use frozen raspberries instead of fresh. * For a frozen yogurt flavoured with mango and orange-flower water, replace the raspberries and jam with 2 cans mangoes, 425 g each, drained and puréed, and use orange-flower water and Cointreau instead of the rosewater and cassis. There should be no need to sweeten the mixture. Mangoes are an excellent source of beta-carotene, which the body can convert into vitamin A.
Although Greek-style yogurt is regarded as extremely rich and creamy-tasting, it is surprising to find that it has just 17 kcal per level tbsp, while double cream has an amazing 67 kcal for the same amount. * Raspberries are an excellent source of vitamin C, whether fresh or frozen. If freshly picked there may be more C, but it is not always easy to tell how long fruit has been sitting on the shelf, and vitamin C content will be going down steadily following picking. Frozen fruits are usually processed immediately after picking and may therefore be a richer source of this vital vitamin.
C * folate, calcium
Used different ingredients. Try slowly reducing the juice from two freshly squeezed oranges with a some of the finely pared rind and a couple of bruised cardamom pods. After reduction, sieve as above add a couple of glugs of cointreau to taste. - 28 Oct 2010
Quite easy to make even for younger cooks. I've suggested some tweaks. - 28 Oct 2010
Altered ingredient amounts. try reducing rosewater by half, I found my "guinea pigs" were put off by the floral smell and taste. - 28 Oct 2010