Bibliophile Lass (bibliogirl) wrote,
Bibliophile Lass

Low-carb frozen desserty goodness

1 x medium pot double cream (10 fl oz/284 ml)
3 x 250g pots soya yoghurt (Sojasun, from Abel & Cole, is really good)
Flavouring of your choice

Carbs: using the specified brand of yoghurt, about 27g for the whole recipe plus whatever your flavouring includes, if any.

In large bowl, whisk cream until it starts to thicken. Add yoghurt, one pot at a time, whisking well (until mixture is smooth again) between additions.

Optionally divide into two and flavour each half differently, or flavour all of it the same -- whatever works for you. This is where the large stash of Da Vinci sugarfree syrups, most of which I lugged back from Toronto, come in useful; half of my mixture was flavoured with raspberry syrup and half with cookie dough syrup.

Pour into suitable containers and freeze, stirring part-way through to break up large clumps of ice crystals. (It freezes very hard -- at least it does in my freezer -- so take this into account when choosing "suitable containers")

Eat. Remember the whole concept of icecream. Smile.
Tags: recipe

  • Gah -- "friends" page styles

    Anyone know how to turn off LJ's new "feed" style friends pages? Do not want. I find my existing 25-entries-per-page to be much more manageable.

  • (no subject)

    Merry winter-festival-of-your-choice, all of you!

  • Gissa job...

    No, no, not me, but a friend of mine is losing his retail job this coming Monday when the place where he works closes down. (Nice timing...) Anyone…

  • Post a new comment


    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.