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Serves: 6 - 8
Prep: 30 minutes
Chill: 30 - 60 minutes
600 g Full Fat Greek Yoghurt (3 Cup)
150 g Heavy Cream (1/2 Cup)
50 g Natvia (1/3 cup)
- In a bowl, whisk all ingredients together until smooth.
- Pour into an ice cream maker and churn for 20 minutes, until the mixture has the texture of soft-serve.
- Spoon frozen yoghurt into an airtight container and chill in the freezer for 30-60 minutes until the yoghurt has firmed up. Serve with fresh fruit.
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