1. Take half of mixed berries, roughly chop then set aside. Put remaining berries into a mixing bowl and crush with back of a fork to make a purée.
2. Add condensed milk to berries and stir to combine. Add yoghurt and chopped berries and fold together until combined, being careful not to break up berries too much.
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3. Pour into a large freezerproof container then cover and freeze. The frozen yogurt will keep for up to 1 month.
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Oak chopping board, Lakeland. Classic glass bowl (2 litres), Classic glass measure jug (1 litre), Pyrex. Professional "S" vegetable knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. Black two-tone silicone scraper, Kuhn Rikon UK. Glass ice cream bowl, tupperware, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
