For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
This recipe was first published in Taste magazine.
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Ingredients
Matcha frozen yoghurt
Pineapple salsa
Method
1.Combine yoghurt, brown rice syrup and matcha powder in a bowl and whisk well. Transfer to a large zip lock bag, press out as much air as you can and seal. Lay flat on a tray and freeze 3-4 hours or until just frozen.
2.Break frozen yoghurt into chunks and transfer to a food processor or high-powered blender (if you own one). Blend on high until smooth, stopping to scrape down the sides once or twice if needed.
3.Transfer to a lidded container and return to the freezer for 3-4 hours, or until frozen.
4.Finely dice pineapple, transfer to a bowl and stir through lime juice and shredded mint.
5.Serve scoops of matcha frozen yoghurt with a little pineapple salsa and serve immediately. This is best eaten within 3 days of making. If it sets too hard, defrost the frozen yoghurt on the bench for 15-20 minutes before scooping.
There’s no need for an ice-cream churn for this recipe, just a bowl, a freezer and a food processor or high-powered blender. You’ll find brown rice syrup and matcha powder at selected supermarkets and at health food stores.
Note