for 4 portions

300 g	plain greek yoghurt
100 g	icing sugar
1 tbsp	lemon juice
1 dl	full cream, whipped until stiff

100 g	sugar
2 tbsp	water
1 tbsp	lemon juice
½ dl	water
1	vanilla pod, cut open lengthways; only use the scraped-out seeds

250 g

berries (e.g. raspberries, blackberries, blueberries)

How it's done

Stir the yoghurt, icing sugar and lemon juice together in a large stainless steel bowl. Fold in the cream, cover and freeze for approx. 4 hrs, stirring 3 times.

Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the water and the vanilla seeds, continue to simmer over a low heat until the caramel has dissolved. Remove the pan from the heat, leave to cool.

Transfer the frozen yoghurt to the fridge for approx. half an hour prior to serving. Divide the frozen yoghurt into glasses using a spoon. Mix the berries with the caramel syrup and serve on top.

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