Rainbow fruit salad with frozen yoghurt

Name: Rainbow fruit salad with frozen yoghurt
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Whipped cream; 6 TABLESPOONS Icing sugar; 400 g Whole milk yoghurt; 4 TABLESPOONS Lemon juice; 150 g Blackberries; 150 g Blueberries; 250 g Raspberries; 250 g Strawberries; 300 g Apricots; 2 Kiwis; 300 g Galia melon; 4 TABLESPOONS Orange juice; 1 TABLESPOON demerara sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Here not only the fruit salad is served wonderfully - the very special is the topping! We will tell you how to make the frozen yoghurt yourself and impress your guests.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Whipped cream
6 TABLESPOONS Icing sugar
400 g Whole milk yoghurt
4 TABLESPOONS Lemon juice
150 g Blackberries
150 g Blueberries
250 g Raspberries
250 g Strawberries
300 g Apricots
2 Kiwis
300 g Galia melon
4 TABLESPOONS Orange juice
1 TABLESPOON demerara sugar

Directions

1
Whip cream with 2 tbsp. icing sugar until stiff. Mix yoghurt with 1 tbsp. lemon juice and 4 tbsp. icing sugar. Fold in 2 portions of cream. Put the bowl in the freezer. Stir well several times during the first 1 1/2 hours. Leave to freeze for a further 1 1/2 hours.
2
Berries selected. Wash blackberries, blueberries and strawberries. Clean the strawberries and cut them in half or quarters. Wash and halve apricots, remove stones and cut halves into slices. Peel kiwis and cut into pieces Remove seeds from melon, peel and cut into pieces. Marinate each berry with 1 tbsp. orange juice. Sprinkle the remaining fruit with 1 tbsp. lemon juice each.
3
Place the blackberries, blueberries, kiwis, melon, apricots, strawberries and raspberries one after the other in a glass bowl (approx. 1.9 litres capacity). Stir the frozen yoghurt well once again. Pour into a piping bag and squirt onto the salad. Sprinkle with sugar and serve immediately. Add the rest of the frozen yoghurt.