Even though it feels amazing to see your kids enjoying ice creams, do you ever wonder is it a fair deal for their health. How about a substitute for store brought ice cream which is as tasty and healthy at the same time? Well, here are two beautiful frozen yoghurt recipes you will fall in love with. It has all the nutrients of curd and freshness of fruits which will help you and your kids to stay cool this summer. So this season forget store brought ice-creams and chill with these Frozen Yogurt recipes with Purabi Dairy.

Strawberry Banana Frozen Yogurt

Ingredients:

·        3 cups frozen strawberries

·        2 frozen bananas, sliced

·        1 cup Purabidahi

Making yogurt from Dahi (curd):

·       Take a cheese cloth (muslin) or any cotton cloth and spread it over a medium-size strainer.  Dump 1 cup Purabidahi on the cloth without stirring or breaking it.

·       Bring all the edges of the cloth together and strain out all the excess water. Hang it in the refrigerator so that it won't end up sour. And keep a pot under it to collect the excess water.

·       Refrigerate it for 6-8 hours; thick, rich & creamy Yogurt is ready. For 1 cup of thick Purabidahi, we will get around 1/2 cup of Yogurt.

Recipe:

• Combine the strawberries, banana and yogurt into a food processor or high-speed blender.
• Pour the mixture into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen. Make sure to keep it a little soft for scooping.
• Serve it in a bowl or cone and enjoy!!
• PS: If you’re freezing overnight, cover the pan with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.

Mango Honey frozen Yogurt

Ingredients:

·       3 cups frozen mango, diced

·       ½ cup Purabi smart milk

·       1 cup Purabidahi

·       2 tablespoon honey

Recipe:

• Follow the same process from recipe one to make yogurt from Purabi curd.
• Combine the mangoes, milk, honey and yogurt into a food processor/blender and blend.
• Pour the mixture into a flat pan and smooth into even layer.
• Freeze for atleast two hours, or until frozen. Make sure to keep it a little soft for scooping.
• Serve it in a bowl or cone and enjoy!

Note: If you’re freezing the dessert overnight, cover the pan with a  Lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.