Wednesday 13 September 2017

RECIPE: Frozen yogurt with Alpro

Al fresco cooking with Alpro

This is supposed to be a post about eating al fresco with Alpro, but it's not exactly al fresco weather. In fact, it's been super autumnal lately, and I'm kind of delighted about it because I can wear all the stripy jumpers I've been stockpiling all summer. WITH BOOTS. There's something glorious about rediscovering boots after the summer. Wonderful boots.

Anyway. I for one think that ice cream and other hot-weather treats are fine to eat all year round, even if you need to chase them with a hot chocolate to warm your mouth up afterwards. I was challenged to make something summery using Alpro products, so I had a go at this recipe from their website for Alpro frozen fruit yogurt. Alpro sent me a selection of their products to put this post together, so I chose the big pot of vanilla yogurt and got to work.

Al fresco cooking with Alpro

The recipe is so simple it's barely a recipe at all. You take one big pot of Alpro vanilla (or the flavour of your choice), and blend it with a pack of frozen fruit (I used raspberries, blackberries and blueberries in a 'forest fruits' pack). Add a little sweetener - honey, agave, sugar - to taste, and pop in the freezer to set for a few hours.

The result is something in between a sorbet and froyo. Delicious, refreshing and pretty healthy, too. It's a great option if you're vegan (or can't eat dairy) and want a quick ice creamy hit, although if you are vegan, you may not want to use honey to sweeten it.

For me, it doesn't quite replace my powerful craving for Ben and Jerry's, but it was ridiculously easy to make and is a nice 'Oh, I forgot we had that!' treat for after dinner when I'm rooting through the cupboards for anything sugary.

Thanks to Alpro for the yogurty goodness.

Al fresco cooking with Alpro

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