Nutty, Fruity, Yummy

This dessert is the essence of simplicity, elegant and pretty to boot. Added to which it is extremely delicious and very versatile.

This is one of those times when having an ice cream machine will make your life a smidgen easier - but even if you don't, it's worth doing.

Frozen yogurt is a lot sharper than ice cream and pairs well with a warm, spongy desert or some gently poached fruit - which unfortunately we are particularly lacking in at this time of year.

In the middle of summer I would have this with thick slices of juicy, ripe nectarines or a smattering of raspberries and blackberries.

If spring has not quite sprung for you yet and you are still suffering from those winter blues, try serving it with a jar of good compote as a little pick-me-up - fruit picked at the height of the season, glorious in colour, the bright, burnt orange of apricots or the slightly muddy green of gooseberries.

Dried fruit, as I've used, is an indispensable store cupboard standby - swap the apricots for sour cherries, cranberries or even the newfangled and much lauded goji berries for a change. You could, I suppose, add other flavours to the yogurt itself, but the pleasure, for me, is in paying homage to it's natural roots.

Yogurt ice with apricots and pistachios
Serves 2

200g good Greek yogurt, such as Total
3 tbs icing sugar
handful dried apricots
handful of unsalted pistachios

Mix the icing sugar with the yogurt. Taste it - the mixture should be a little sweet and tart at the same time. Churn in an ice cream maker until thick and then transfer to the freezer. You could do this by hand, freeze, whisk, freeze, whisk, freeze, whisk. To serve, pop the yogurt in the fridge for ten minutes or so. Spoon into bowls, chop the apricots and pistachios and scatter over.

Picture Credit. © spelal – Fotolia.com © Dino O. - Fotolia.com