Probiotic pineapple, papaya and mint frozen yoghurt

Probiotic pineapple, papaya and mint frozen yoghurt

By
From
The Medicinal Chef
Serves
2-3
Photographer
Martin Poole

Home-made frozen yoghurts and sorbets are actually pretty easy, if you have the time on your hands. This one is lovely and fresh.

Ingredients

Quantity Ingredient
1 small, ripe pineapple
1 small, ripe papaya
handful fresh mint leaves
1 tablespoon honey
500g live probiotic yoghurt

Method

  1. Peel the pineapple by slicing off each end, then slicing downwards between the skin and the flesh with a sharp knife. Remove and discard the skin, and remove the spiky brown dots, or ‘eyes’, from the flesh with the tip of the knife. Cut the flesh into rough chunks and place them in a food processor. Halve the papaya, scoop out the seeds, then scoop the flesh into the processor.
  2. Chop the mint leaves and add them, along with the honey and yoghurt. Process on high speed to create a creamy mixture that resembles a smoothie. Transfer this mixture to a tub, or freezerproof tin or dish, and place in the freezer. After 30 minutes, the edges of the mixture should have started to freeze. Mix thoroughly with a fork to break up the frozen pieces, and return to the freezer for another 30 minutes. Alternatively, process briefly in a food processor and return to the freezer.
  3. After 30 minutes, remove and repeat the process. Continue doing this for 2–3 hours, or until an ice-cream texture is reached.
  4. If you like, you can churn the mixture in an ice-cream machine, following the manufacturer’s instructions, then transfer to the freezer.

Good for

  • Digestive system: Bloating
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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