Apricot frozen yoghurt
Apricot, canned in natural juice, drained
no-fat, no added sugar vanilla yoghurt
1000 g, (1kg)
¼ cup(s), (35g)
- Place apricots and sugar in a food processor and process until smooth. Place apricot mixture and yoghurt in a bowl. Stir to combine.
- Pour mixture into a 1.25L (5-cup) capacity, 20cm x 9cm (base measurement) non-stick loaf tin. Cover and freeze for 3 hours or until firm. Spoon yoghurt mixture into a food processor and process until smooth. Pour back into tin. Cover and freeze overnight or until firm.
- Scoop frozen yoghurt into bowls and serve topped with chopped pistachios.