'Gelato and sorbet are probably my favourite here in the bay of Naples but frozen yoghurt is becoming ever-more popular. This is a wonderfully refreshing refined sugar-free dessert and is very easy to make. It's a particular favourite with my nephew Phoenix.' –Nina Parker
400g coconut yogurt
500g mixed frozen berries
2 tsp of vanilla extract
A few drops of lemon juice
Use a stand mixer to blend all the ingredients until combined. Churn in an ice cream machine. Once churned, scoop out into a plastic container and freeze for at least one hour. Alternatively, if you don't have an ice cream machine, freeze the mixture for 20 minutes. Mix with a fork and return to the freezer for 15 minutes. Continue doing this at 15–20 minute intervals until it firms up, then remove from the freezer about 15 minutes before you are ready to serve. It keeps in the freezer for up to two months.
Makes 1 litre | 25 mins
Recipe kindly contributed by Nina Parker, from her forthcoming book Nina Capri.