225 g 8 oz strawberries
75 g 3 oz sugar.
450 g Or 16 oz low fat natural
1 Egg white (optional).
Puree the strawberries and sugar, then sieve if preferred. Mix with the
yogurt. Freeze in an ice cream maker for 20 minutes. Alternatively, place
the mixture in a freezer until just beginning to freeze around the edges.
Whisk the egg white and fold into the part frozen mixture. Return the ice
cream to the freezer until frozen.