Easy Frozen Yogurt Berry Hearts
Preparation time: 5 minutes
Freezing time: 4-6 hours
Makes six individual bundts
- 600g/21.2ozs natural yogurt, divided into thirds
- 200g/7ozs frozen strawberries
- 200g/7ozs frozen raspberries
- 200g/7ozs. frozen blueberries
- 1 cup icing sugar or sweetener, sifted (pus more if needed, to taste)
- You will also need individual tins (metal or silicon)
Step 1 - Freeze the tin and the yogurt for 15 minutes before starting. Do not thaw the berries. Blend the yogurt and each type of berry individually along with 1/4 or 1/3 of a cup of sweetener (test for sweetness although you want it to be a touch sweeter as foods once frozen lose some sweetness). Spoon into the tin - you should get two of each flavour. Place the bundt tin back in the freezer between blending. Freeze until solid.
Step 2 - To remove from the tin, fill the sink with an inch of warm water and immerse the bottom of the tin into the water. They should release quite quickly (don't leave them in for too long).