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180g cherries, pitted and halved
50g caster sugar
250g Greek-style yogurt
100g condensed milk
1 tbsp clear honey
2 tbsp lemon juice
Prepare the cherry ripple by putting the cherries, caster sugar and 2½ tbsp water in a small saucepan over a low heat. Heat until the sugar has dissolved, then increase the heat and bubble for 5-6 minutes, until syrupy. Set aside to cool completely.
In a mixing bowl, using a balloon whisk, beat together the yogurt, mascarpone, condensed milk, honey, lemon juice and a pinch of salt.
Ripple through the cherry sauce, then transfer to a 1 litre freezerproof container. Cover and freeze for at least 5 hours or until frozen. Sit at room temperature for 5 minutes before scooping to serve.
Typical values per serving when made using specific products in recipe
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