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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat oven to 160°C. Place strawberries in a bowl. Sprinkle with sugar and balsamic vinegar and toss to coat evenly. Place on a baking tray lined with baking paper and cook for 5-6 minutes. Cool completely then process until smooth.
2 Make a custard by heating 1 cup of milk and the vanilla extract in a pan. Mix remaining milk with custard powder and sugar to form a paste.
3 Pour the hot milk over the paste and return to the pan and cook, stirring until thickened. Pour into a bowl to cool.
4 Once the custard is completely cold, mix with the yoghurt, crème fraîche and strawberry purée. Pour into a freezer-proof container and freeze for 11/2 hours.
5 Remove and whisk, mixing the frozen and non-frozen parts together. Return to the container and freeze completely. Alternatively pour into an ice cream maker and process. Freeze completely.
6 Remove from the freezer 10 minutes before serving. Serve scoops with fresh mint leaves and extra strawberries.
Calories 108 cal
Kilojoules 450 kJ
Total fat 2 g
Saturated fat 1 g
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