Strawberry ‘Cheesecake’ Frozen Yog
For the ‘frozen yoghurt’
350g pot of Nush strawberry almond yog
4 tbsp Nush natural almond spread
Peanut butter, or any other spread
Add the strawberry yog and strawberries to a blender, with 2 tbsp of natural almond spread, blend until smooth, then pour into a container with a lid.
Spread 2 tbsp of almond in blobs throughout the strawberry ice cream, so once frozen, there’ll be blobs of cream throughout.
Cover with the lid and freeze for 1 hour, then remove from the freezer and stir it well, to get rid of any clumps. Repeat this twice more, then leave for a further 1-2 hours to set completely.
When ready to serve, scoop into bowls, top with peanut butter or melted chocolate, strawberries, granola, and anything else you fancy.