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Frozen yoghurt with blackcurrants & oat crunch

Creamy-tart taste sensation with crunchy oats

Ingredients for 4 servings

Frozen yoghurt:

500 g

yoghurt 3.6%


lemon, juiced

120 ml

blackcurrant syrup

200 ml

whipping cream

150 ml

whipping cream, lightly beaten


Oat crunch:

30 g

rolled oats

80 g

hazelnuts, roughly chopped

20 g

brown sugar

20 ml

maple syrup

20 ml

olive oil

15 g

cocoa powder

90 g

icing sugar


Frozen yoghurt: Combine the yoghurt, YO blackcurrant syrup and lemon juice. Gradually fold in the whipping cream. Add to a pre-chilled bowl and keep in the freezer for 4 hours. Stir with a fork occasionally during the first hour to make sure no ice crystals form.

Crunch: Combine all ingredients for the oat crunch in a bowl and bake them in the centre of a preheated oven at 150 °C (top/bottom heat) for approx. 20 minutes.

Remove the frozen yoghurt from the freezer, stir until smooth and pour into glasses, alternating with the oat crunch. Finish by drizzling over some YO blackcurrant fruit syrup.

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