Original recipe of the week: FroYo

You may or may not be familiar with this term; it simply translates into “frozen yoghurt”. There has been a noticeable boom over the past year with frozen yoghurt becoming ever popular in Britain with brands such as Snog and Pinkberry popping up all over the shop and you might well consider this to be a new health kick phenomena… However, you may be surprised to know that FroYo actually began its life in the US around the 1970s, under the hood name Frogurt.

Lower in fat and a lot tarter than conventional ice cream, frozen yoghurt is actually a frozen dessert made using fermented milk (yoghurt) instead of cream which helps with the attractiveness of it, especially in the “weight-conscious” west side of the USA.

This recipe is actually made using soy yoghurt, which for those who are even able to take cow’s milk will find irresistible. Not only that, but also soy yoghurt actually contains some anti-oxidising properties, but please feel free to substitute this recipe with dairy yoghurt if you wish!

Frozen Coconut Soya Yoghurt

Serves 4

Preparation time: 5 minutes

Freeze time: 4 hours

What you will need:

500 ml soy yoghurt (or dairy)

1 coconut (juice and flesh grated)

4 tbsp icing sugar

What you need to do:

1. Place the yoghurt into a mixing bowl and whisk to loosen.

2. Crack open the coconut by placing it onto a safe surface with a tea towel on top and hit with a rolling pin.

3. Extract the juice and place into the bowl with the yoghurt and carefully cut out the flesh.

4. Finely grate the flesh in a normal cheese grater and place this into the yoghurt bowl with the icing sugar.

5. Give everything a whisk together and place into a freezer-safe container.

6. Now place into the freezer for approximately 4 hours, or until frozen.

7. Enjoy with fresh berries and if you’re feeling naughty, a splash of caramel sauce goes nicely.

Bethany Stone