January 21, 2011

Cranberry Frozen Yogurt with Crisp Rye and Cocoa Granola

Happy Friday!

Don't you just love Friday afternoons? You leave work feeling like there is no rush, just a slow stroll home, perhaps doing a little shopping on the way. Today on my way from work I stopped at my favourite organic store, picked up some fresh vegetables and fruit and a bunch of weekend flowers! This is my way of spoiling myself, I love having fresh flowers at home, it just makes the weekend seem a bit more special.

This cranberry frozen yogurt with crisp rye and cocoa granola is a another perfect way to enjoy the weekend. It's easy to prepare and so light yet deliciously creamy! Enjoy and have a lovely weekend!

 Cranberry Frozen Yogurt with Crisp Rye and Cocoa Granola
(Serves 2)

500g low fat plain yogurt
50g frozen cranberries
1 tbsp natural vanilla extract

1 cup rolled rye
1/2 cup unsweetened apple sauce
1 tbsp manuka honey blend
1/2 tsp ground cinnamon
1 tsp natural vanilla extract
1 tbsp raw cocoa nibs

Start by placing the yogurt in a drainer lined with a cheesecloth. Leave to drain for at least one hour, then discard the whey (or keep for later use). Place the cranberries in a food processor and process until chopped (not too finely). Add vanilla and cranberries into the yogurt, mix well and spoon into a container. Smooth the top and place in the freezer for an hour or two mixing every now and then.

In the meanwhile, preheat the oven to 150C and line a cookie tray with a baking paper. Place the rolled rye, apple sauce, honey, cinnamon and vanilla in a mixing bowl and stir well to combine. Spoon the mixture onto the cookie tray and spoon to an even layer of about 1/2 cm thick. Sprinkle with the cocoa nibs. Bake in the oven for about 45 minutes, then leave to cool on a wired rack.

Spoon the cranberry frozen yogurt in small bowls and serve with the crisp rye and cocoa granola.