Antony's low-fat frozen yoghurt is a gorgeously healthy alternative to ice cream. Serve with light-as-a-feather biscuits.


  • For the frozen yoghurt

  • 450g/ 1lb 3% fat (or full -fat) Greek-style yoghurt

  • 2 tbsp clear honey

  • ½ vanilla pod

  • 4 tbsp semi-skimmed milk

  • 15g/ ½ oz pine nuts

  • 100g/ 3 ½ oz fresh cherries, stoned and halved

  • For the Cat’s Tongues

  • 50g/ 1 ¾ oz unsalted butter

  • 50g/ 1 ¾ oz golden caster sugar

  • 50g/ 1 ¾ oz plain white flour

  • 1 tsp natural vanilla extract

  • 2 egg whites


  • 1.

    Combine the yogurt, honey, seeds scraped from the vanilla pod and the milk, and transfer to an ice-cream machine. Churn for 10-15 minutes until softly whipped and almost frozen.

  • 2.

    Meanwhile dry-fry the pine nuts in a small non-stick frying pan over a medium heat, stirring until lightly toasted. Leave to cool.

  • 3.

    Add the nuts and cherries to the yogurt mixture and continue churning for about 5 minutes. Serve straight away or transfer to a rigid container and store in the freezer. Allow to soften slightly at room temperature.

  • 4.

    For the Cat’s Tongues, preheat the oven to 220° C/ 425° F / gas mark 7. Line 2 baking trays with non-stick baking plastic or non-stick baking parchment.

  • 5.

    Cream the butter and sugar until pale and fluffy, then beat in the flour followed by the vanilla extract. Beat in the egg white a little at a time to give a smooth, thick texture.

  • 6.

    Use the mixture to fill a piping bag fitted with a 6mm nozzle. Pipe 40 short lengths (7.5-9cm) of mixture, spaced well apart on the baking trays. Alternatively, cut out a stencil/template from a piece of plastic from a milk carton.

  • 7.

    Bake for approximately 4 minutes (depending on the thickness of the biscuits) until tinged golden at the edges. Cool slightly on the trays and then transfer to a wire rack until completely cold and crisp. Store in an airtight container.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 346kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 8g
  • Carbohydrate 41g
  • Sugar 30g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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