Breville Yoghurt Creations BYG100 Instructions Manual page 21

Strawberry yoghurt cream mousse
1 punnet fresh strawberries, hulled
2 cups/500ml natural yoghurt
1 ⁄ cup/125ml double cream
2
3 teaspoons gelatine
2 tablespoons hot water
3 egg whites
1 ⁄ cup sugar
2
1. Puree strawberries in a food processor.
2. Combine crushed strawberries with yoghurt and
cream
3. Dissolve gelatine in the hot water, cool slightly and
stir into strawberry mixture. Refrigerate until
partially set.
4. Beat egg whites until soft peaks form, gradually
add sugar, beating well between each addition,
until a stiff peaks form.
5. Fold the beaten egg whites into the partially frozen
strawberry mixture. Cover and refrigerate until set.
6. Stand at room temperature for 10 minutes before
serving.
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Lassi yoghurt fruit drink
2 cups/500ml natural yoghurt
2 cups fresh sliced fruit (banana, mango, berries)
1 cup crushed ice cubes
1 tablespoon honey
1. Process all ingredients in a blender on slow speed
until well combined. Serve immediately.
Frozen fruit yoghurt
2 cups/500ml natural yoghurt
2 cups fruit puree (banana, mango, berries)
2 tablespoons sugar
1. Combine all ingredients in a food processor or
blender and process until smooth and sugar
dissolves.
2. Pour mixture into small plastic tubs, ice cube trays
or ice pole moulds and freeze until set.
3. Remove from freezer and allow to stand at room
temperature for 10 minutes before serving.
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