Britain has yet to embrace frozen yoghurt enthusiastically, but it is bound to happen as people slowly become more health-conscious and start to look askance at the fat levels in traditional ice-cream.
When making strawberry frozen yoghurt it helps have a food processor and an ice-cream maker, but it is possible to make it in a tray in the freezer. This is one dish where tinned strawberries actually work better than fresh.
Whiz the strawberries with their syrup in a food processor or liquidizer to a smooth purée. Add the Greek-style yoghurt and single cream and continue to process until a uniform colour is achieved.
Scrape into an ice-cream maker and churn until set. If you do not have a machine to do the job, pour into trays, cling-wrap and freeze until set. After 30 minutes remove and stir with a fork, and repeat 60 minutes later. It will take between 3 and 6 hours to complete the process.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.