Choose from four frozen desserts. You'll love them all.

Frozen Honeyed Fruit Yoghourt

Serves 4

1/3 cup honey
200g roughly chopped fresh or frozen fruit (eg. strawberries, raspberries, apricot,
mango)
500g Jalna Premium Vanilla Creamy or Premium Honey Vanilla Yoghourt

• Mix the honey and fresh fruit through the yoghourt.  Place into an icecream maker and churn according to manufacturer's instructions.  Store in covered container in the freezer until ready to use.
  Tip: If no ice cream maker available, whisk an egg white until it holds firm peaks and fold through yoghourt mix. Pour mixture into a freezer tray, freeze for 1 hour, whisk to break up the ice crystals and freeze again.  Repeat and freeze until set.
  

Parfait shots of Apricot Yoghourt Sorbet with Raspberries 

Serves 4

1 egg white
2 tablespoons sugar
500g Jalna Fat Free Apricot Yoghourt
1 mango, peeled and finely diced
1 punnet fresh raspberries (or use frozen)
4 almonds, skin on, coarsely chopped
4 dried apricots, finely chopped 

• Whisk egg white and sugar until soft peaks form (meringue texture).  Blend yoghourt and mango and fold into egg mixture.  Pour into an ice cream maker and churn for 20 minutes.  If no ice cream maker available, pour mixture into a freezer tray, freeze for 1 hour, whisk to break up the ice crystals and freeze again.  Repeat and freeze until set.  Serve over raspberries, garnished with chopped almonds and apricots.
  

Strawberry Yoghourt Icecream

Serves 4.

1 egg white
2 tablespoons sugar
2 x 200g Jalna Low Fat Strawberry Yoghourt
2 cups fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)
4 almonds, skin on, coarsely chopped (optional)

• Whisk egg white and sugar until soft peaks form (meringue texture).  
• Combine yoghourt and fruit and fold into egg mixture. 
• Pour into an icecream maker and churn for 20 minutes.  If no icecream maker is available, pour mixture into a freezer tray, freeze for 1 hour, whisk to break up the ice crystals and freeze again.  Repeat and freeze until set. 
• Serve in a bowl or cocktail glass garnished with chopped almonds. Alternatively, layer strawberry yoghourt icecream and fresh fruit and garnish with grated chocolate.
• Tip: Make icy pops by removing yoghourt mix from icecream maker before it freezes completely. Spoon into iceblock containers with sticks and freeze.
  

Strawberry and Yoghourt Sorbet

Serves 4

1/2 cup water
1/2 cup sugar
250g punnet strawberries
200g Jalna Fat Free Berryfruits Yoghourt
1 egg white

• Combine sugar and water in a saucepan, stir constantly over heat, without boiling, until sugar is dissolved. 
• Bring to the boil, reduce heat, simmer uncovered for five minutes, stirring frequently.
• Cool sugar syrup to room temperature.
• Blend or process strawberries and Jalna Berryfruits Yoghourt until smooth, add sugar syrup, process until combined.
• Churn according to ice cream machine manufacturer’s instructions.
• When ready place in container and freezer.
• Tip: Sorbet can be made up to 3 days ahead — keep covered in freezer.