1kg reduced-fat vanilla yoghurt
2 tablespoons lemon juice
2 teaspoons lemon zest
1/4 cup pure icing sugar, sifted (see variation)
10 canned apricot halves in juice, drained, thinly sliced
1 cup fresh or frozen blueberries
1/4 cup finely chopped pistachios
1 kiwifruit, peeled, finely chopped
extra blueberries and chopped pistachios, to decorate
Step 1Grease and line a 7cm-deep, 9cm x 25cm loaf pan with baking paper, allowing an overhang of 5cm on the 2 long sides.
Step 2Combine yoghurt, lemon juice and zest, and icing sugar in a large bowl. Fold in the sliced apricots, blueberries, pistachios and chopped kiwifruit. Pour into prepared pan. Smooth the top. Cover and freeze overnight.
Step 3Remove loaf pan from freezer 20 minutes prior to serving to allow yoghurt to soften slightly. Serve topped with chopped pistachios and extra blueberries.
You can omit the icing sugar in this recipe, but the frozen yoghurt will have a slightly icy texture.
