Ninja Creami Passion Fruit FroYo

Ingredients

• 200 g passion fruit puree (1)
• 1/2 lime - zest & juice (optional)
• 1 tbsp maple syrup (2)
• 280 g Greek style natural yoghurt (3)
• 1/4 cup milk kefir (to replace the same quantity of yoghurt)

Instructions

1. 1

   Add the ingredients; passion fruit puree, lime zest and juice, maple syrup (or honey or syrup), salt to the Ninja Creami pot.

2. 2

   Add the yoghurt up to the max fill line. Use a spatula to mix the fruit mixture and yoghurt together so all ingredients are well mixed. Make sure the maple syrup isn't all at the bottom of the pot.Or, gently whizz with a stick blender to mix. Blitz this gently as the mixture is quite thin so it is easy to whizz it out of the full container.Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the cream, and stir the rest in after processing to prevent mess.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.

3. 3

   Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after an hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.

4. 4

   Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results. Respin if needed.

5. 5

   Refreeze - return to the freezer, after smoothing out the top of the froyo so it is ready to be spun again. Alternatively for a sweeter froyo you can scoop straight from the freezer add 2 tbsp syrup to a 2/3 full pot and run the respin cycle before refreezing.