Strawberry yoghurt 'ice-cream'
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Pumpkin seeds (pepitas)
2 tbs
White sugar
1½ tsp
Caster sugar
1½ tbs
Frozen strawberries
400 g, slightly thawed
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Lime juice
1½ tbs
Instructions
1
Line a baking tray with baking paper.
2
Heat a small non-stick frying pan over medium heat. Cook pepitas, stirring, for 4 minutes or until seeds begin to pop. Sprinkle with white sugar and cook, stirring, for 1 minute or until sugar melts and coats pepitas. Spread pepitas on prepared tray. Season with salt and set aside to cool.
3
Process caster sugar in a food processor until very finely ground. Add strawberries and pulse until finely chopped. Add yoghurt and juice, and process until smooth. Divide strawberry mixture evenly among 4 bowls. Sprinkle with pepitas. Serve.
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