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Elderberry Yoghurt Ice-cream (sugar free)

Submitted by Kenn 11 June 2009

Remove the ice cream from the freezer 20 minutes before serving. Lovely with a couple of wafer biscuits. You can leave the egg whites out if you wish but they make the yoghurt ice cream much lighter in testure.



1lb Elderberries (destalked),Sugar substitute (Splenda),Juice of ½ a lemon,½ pint of thick low fat yoghurt (0% greek style),2 Egg whites,


Put the berries into a saucepan with 2 tbsp water, a sprinkling of sugar substitute and the juice of half a lemon. Lemon juice always makes the sugar substitute taste sweeter for some reason?
Cover the pan, gently simmer for about 30-45 minutes, or until the berries have gone very soft. Leave to cool completely. Once cooled push the berries through a sieve, using the back of a wooden spoon, discarding the residue (skins & pips). You will now have a really rich elderberry syrup. Taste it, and add more lemon or sugar substitute according to your tastes.
Now, using a very clean, dry bowl, whisk 2 egg whites until very stiff. Very gently fold the egg whites into the yoghurt then add elderberry syrup and continue to fold until the mixture becomes a streak free purple and smooth.
Pour into a plastic freezer container and freze for 2 hours. Remove from the freezer andd whisk the mixture again for 5 minutes. This makes the finished ice cream really smooth and glossy. Return to the freezer and leave for at least another 4 hours.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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