Peach Bellini Granita & Frozen Yoghurt | Fleur & Mike

Описание: Cool down in the summer heat with either of these two refreshing treats. Fleur tries her hand at a traditional Sicilian granita, which is a semi-frozen dessert similar to sorbet. Mike goes for a classic frozen yogurt, which is one of their favourite things to eat when they’re travelling in the States.

Which summertime snack do you prefer? What flavours or twists do you have on these recipes? Why does Mike keep saying “yo-ghurt”?! Let us know in the comments below.

And please keep your requests for more recipe ideas coming - we are back in the kitchen with Fleur & Mike very soon, so your suggestion could be next!

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PEACH BELLINI GRANITA
Make up plenty and have it at hand for when you want a scoop or two.

Serves 4 Prep time: 20 minutes
Freezing - 4 hours or overnight

1 x 400g can peaches in natural juice or syrup
6tbsp Fairtrade caster sugar
Juice of 1⁄2 lemon
175ml Prosecco
1 peach, stoned peeled and sliced and mint sprigs to decorate
(+ blueberries to serve)

1.Drain the peaches, reserving 50ml of the juice. Put the juice and sugar in a small pan over a low heat. Stir to dissolve then increase the heat and boil for 1 minute until the syrup thickens slightly. Set aside to cool.

2.Put the peaches, lemon juice and sweetened peach syrup into a blender and purée until smooth. Gradually pour in the Prosecco and blend until mixed. Pour the mixture into a shallow, freezer proof container.

3. Cover and freeze for 2 hours, then gently scrape the frozen edges into the centre using a fork. Freeze for a further 1 hour and repeat once more until you have a frozen, grainy mixture. Freeze for 4 hours in total or overnight

4. To serve, scrape the mixture to form icy crystals. Divide between bowls; decorate with sliced peaches and sprigs of mint.


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REALLY CREAMY LOW FAT YOGURT ICE CREAM
This is so creamy, it’s hard to believe that it is a low fat yogurt ice cream…go all Mr Whippy for a fun cone idea too.

Makes 650ml, enough for 2-4 people
Prep time 5 minutes
Freezing time: 4 -6 hours

150ml low fat double cream
250g low fat vanilla yogurt
250g be good to yourself fresh custard
1tbsp runny honey
Mango to serve
(+ flakes, cones and sprinkles to serve)

1. Whip the cream until thick, then whisk in the yogurt and custard. Fold in the honey.
2. Pour into a shallow plastic container and freeze for 2 hours. Remove from the freezer and beat well with a fork to break up any ice crystals.
3. Pop the ice cream back in the freezer for a further 2 -3 hours or until just frozen, but still quite creamy.
4. Scoop the ice cream into bowls and top with mango slices. Or spoon into a piping bag fitted with a large star nozzle and pipe the ice cream into cones and add your mango, in place of a flake bar.

Machine it!
If you have an ice cream maker, throw the ingredients in and set the paddle working and you’ll have creamy ice cream in no time.