Name: Vanilla yogurt ice with honeyed pink grapefruit
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 200g golden caster sugar; 1 vanilla pod seeds scraped out; 2 x 500g pots natural yogurt; 3 pink grapefruit; 4 tbsp clear honey; mint leaves, to serve

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Vanilla yogurt ice with honeyed pink grapefruit

Vanilla yogurt ice with honeyed pink grapefruit

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

, plus freezing

A star rating of 4.8 out of 5.4 ratingsRate

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A stylish make-ahead, low-calorie dessert

Freezable

Egg-free

Gluten-free

Nut-free

Vegetarian

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A star rating of 4.8 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

For the ice

200g golden caster sugar
1 vanilla pod

seeds scraped out
2 x 500g pots natural yogurt

For the honeyed pink grapefruit

3 pink grapefruit
4 tbsp clear honey
mint

leaves, to serve

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Nutrition: per serving

kcal301

low
fat5g
saturates3g
carbs60g
sugars60g
fibre0g
protein8g
salt0.29g

low

Method

step 1

Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they’re evenly mixed. Stir in the yogurt until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.
step 2

Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl – you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.
step 3

Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.

Recipe from Good Food magazine, October 2008

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A star rating of 4.8 out of 5.4 ratings

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