Ninja Creami Passion Fruit FroYo

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Pale yellow Ninja Creami passionfruit frozen yoghurt being scooped out of the pot

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This Ninja Creami passion fruit frozen yogurt is creamy, tangy, and full of tropical flavour, made with just four real, natural non ultra processed ingredients.

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami

Ingredients

200 g passion fruit puree - 1
½ lime - zest & juice - optional
1 tbsp maple syrup - 2
280 g Greek style natural yoghurt - 3

Optional

¼ cup milk kefir - to replace the same quantity of yoghurt

Instructions

Add the ingredients; passion fruit puree, lime zest and juice, maple syrup (or honey or syrup), salt to the Ninja Creami pot.
200 g passion fruit puree, ½ lime - zest & juice, 1 tbsp maple syrup
Add the yoghurt up to the max fill line. Use a spatula to mix the fruit mixture and yoghurt together so all ingredients are well mixed. Make sure the maple syrup isn't all at the bottom of the pot.
Or, gently whizz with a stick blender to mix. Blitz this gently as the mixture is quite thin so it is easy to whizz it out of the full container.
Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the cream, and stir the rest in after processing to prevent mess.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
280 g Greek style natural yoghurt
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after an hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results.
Respin if needed.
Refreeze - return to the freezer, after smoothing out the top of the froyo so it is ready to be spun again. Alternatively for a sweeter froyo you can scoop straight from the freezer add 2 tbsp syrup to a 2/3 full pot and run the respin cycle before refreezing.

Notes

Passion Fruit Cocktail Puree – Which contains only passion fruit and sugar. Not cordial or syrup. Leftover puree can be stored in the fridge for just over a week or frozen.
Maple Syrup adds a sweetness and improves the texture of the final froyo. You could also use honey or golden syrup.
Yoghurt – For the best results use a thick creamy Greek style natural yoghurt. I prefer full fat.
Optional - substitute up to 1/4 of a cup of the yoghurt with milk kefir.
You can also add vanilla and/or orange extracts for an extra layer of flavour

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
Make sure the mixture is completely frozen before processing.
Smooth the surface of any leftover froyo before returning to the freezer.
To enjoy a half empty pot: either just let it thaw slightly or process again with the light ice cream function. You must not the re-spin function on a solid mixture.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.