Summer Fruit Salad Ice Cream

Serves 6

Calories per portion 133

• 900g/2lb mixed soft summer fruit, such as raspberries, strawberries, blackcurrants and redcurrants
• 2 eggs, separated
• 225g/8oz low fat Greek-style yogurt
• 175ml/6fl oz red grape juice
• 15ml/1tbsp/1 sachet powdered gelatine

Method

Reserve half the fruit and puree the rest in a food processor or blender, or rub it through
a sieve to make a smooth puree.
Whisk the egg yolks and yogurt into the fruit puree.
Heat the grape juice until almost boiling.  Remove from the heat, sprinkle the gelatine over the juice and stir to dissolve the gelatine completely.
Whisk the dissolved gelatine into the fruit puree.  Pour into a freezer container.  Freeze until slushy.
Whisk the egg whites until they are stiff.  Quickly fold them into the half-frozen mixture.
Return to the freezer and freeze until almost firm.  Scoop into individual dishes or glasses and decorate with the reserved soft fruits.