So here's my recipe for absurdly easy nectarine frozen yoghurt. In truth, I meant to share this recipe with you at the beginning of the month so you could enjoy froyo all August long, but combine a wedding, holiday and a birthday or two and you'll find yourself with a total of precisely no time. While the main point of this post is froyo is delicious, it's also don't fool yourself kids, if you have no free time in August, you won't do two blogs as planned.
But anyway, back to deliciously easy nectarine froyo, the perfect recipe for the tail-end of summer. This recipe is easy, there's no getting away from that. With just three ingredients, its biggest demand is a few hours of patience while the yo combines with the fro in the freezer.
This recipe is heavier on the yoghurt than most, but I can't resist that slightly acidic twang of Greek yoghurt alongside the soft, subtle sweetness of a summer nectarine. I'd recommend making this froyo for a lazy, summer supper dessert and serving it all at once in a soft serve style. However if you want to keep this froyo in the freezer for a couple of weeks you can do. Just make sure to cover it in cling film and leave to soften 20 minutes before eating.
For Nectarine Froyo you will need (makes 1 loaf tin):
750g Greek yoghurt
4 ripe nectarines or peaches
1 tbsp honey (optional)
- Remove the stone from the nectarines and whizz up in a food processor until smooth.
- Add in the Greek yoghurt, whizz again and follow with the honey to taste.
- Line your loaf tin with clingfilm and pour the yoghurt mixture into the tin.
- Freeze for 2-3 hours, stirring occasionally, until the yoghurt has a soft set. Serve with extra nectarines and perhaps another drizzle of honey.