Yogurt ice cream with mint and strawberries

Ingredients for 4 servings:

• 400 g natural yogurt (organic), 1.5% or 3.7% fat
• 100 g cream, alternatively Rama Cremefine
• 2 tbsp syrup (vanilla syrup, e.g. from Monin)
• 100 g sugar, alternatively Canderel sweetener
• 500 g strawberries
• e.g. mint, to taste
• lemon juice if needed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

… also good with Rama Cremefine and sweetener – then it is reduced in fat and calories

Mix the natural yogurt with the vanilla syrup and 40g of sugar (or Canderel to taste). Whip the cream until stiff (also delicious with Cremefine Vanilla, but then without the vanilla syrup) and fold in. I also add a few squeezes of lemon juice; we like that in yogurt ice cream. Place the whole thing in the freezer for about 4 hours, stirring occasionally. Hull the strawberries and halve or quarter them to taste, then sprinkle about 20g of sugar over them. Add sugar to the mint leaves as desired and crush them in a mortar with the remaining sugar (I always use considerably less, otherwise it’s too sweet for us). Then mix with the sugared strawberries and pour over the yogurt ice cream to serve.