600gmsfresh, ripe strawberries, frozen (method given below)
650 gmsripe banana, frozen (method given below)
4tbsphoney
½cupGreek yoghurt
Instructions
To freeze the strawberries and banana
Rinse, hull the strawberries and place on paper towels to dry. Then arrange them on a lined baking tray in a single layer and place in the freezer. For the bananas, peel and slice and then arrange in a single layer on the baking tray. The fruit can be close to each other but must not touch. This will ensure that the fruit freezes individually and not stick to one another; which makes it easier to take out a few at a time. Once frozen, bag the fruit in zip lock bags and store in the freezer until needed.
To make the strawberry and banana frozen yoghurt
Place the frozen strawberries, frozen banana, yoghurt and honey in a food processor.
Blend till smooth and lump free. It will be thick and creamy.
Transfer to a freezer proof, air tight container.
Place a piece of parchment paper directly over the frozen yogurt. It should touch and cover the frozen yoghurt completely. This prevents icicles forming.
Cover the container with a lid and freeze for at least 4 hours before scooping. (see notes below)
Notes
We had our frozen yoghurt after about 4 hours of freezing time. It was the perfectly soft and creamy consistency and was easily scoopable. Longer freezing hours will harden the frozen yoghurt further. In that case, the frozen yoghurt container will need to be kept at room temperature for a few minutes before scooping.