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    Lemon and Toasted Almond Frozen Yogurt

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    Lemon and Toasted Almond Frozen Yogurt

    • Vegetarian


    • 450g natural wholemilk yoghurt
    • 2 tsp clear honey
    • 4 tbsp caster sugar
    • 2 tbsp lemon juice
    • 20g toasted slivered almonds


    1. Whip together 450g natural wholemilk yogurt with 2 tsp clear honey (or use one 450g pot of Rachel's Greek-style yogurt with honey), 4 tbsp caster sugar and 2 tbsp lemon juice.
    2. Carefully fold in 20g toasted, slivered almonds. Churn in an ice cream maker, according to the manufacturer's instructions. Alternatively, freeze in a shallow, freezerproof container, covered, for 4 hours, stirring every hour to break up the ice crystals.
    3. Serve in scoops on toasted brioche with fresh berries, drizzled with warm honey, or simply pair with crushed Amaretti biscuits.

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