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Cherry ripple sorbet



Serves 8

Ready in about 30 minutes, plus freezing

500g frozen cherries, defrosted

5 level tbsp sweetener

200g chilled low-fat custard

2 x 125g pots Danone Activia 0% Fat

Vanilla yogurt

6 level tbsp reduced-sugar cherry jam

1 Put the cherries and sweetener in a food processor and blend until smooth. Stir in the custard and yogurt and blend well again. Transfer to a freezerproof container, cover and freeze for 4-5 hours, or until just set.

2 Break up the sorbet with a fork, transfer to the food processor and blend again until smooth. Return to the container, re-cover and repeat the freezing and blending process one more time.

3 After blitzing the sorbet for the second time, spoon a third back into the freezerproof container. Use a teaspoon to dollop over half the jam. Repeat with another layer of sorbet and then the remaining jam. Top with the remaining sorbet.

4 Cover and freeze for 1-2 hours, or until firm. To soften, place in the fridge for 30 minutes. Serve 2 x 45ml scoops per person, with some fresh cherries if you wish.

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August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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