Deliciously Directionless: Guilt-Free Yogurt Gelato

Hot summer streets

And the pavements are burning

I sit around

Trying to smile but

The air is so heavy and dry...

This intro to Bananarama’s classic Cruel Summer typifies the Indian summer; however in Bombay (OK, Mumbai; but I grew up in ‘Bombay’ so don’t judge/shoot me), ‘dry’ should be replaced with ‘humid’! Though the Monsoon has just arrived in India, elsewhere in the Northern Hemisphere yesterday’s summer solstice (the longest day of the year) heralded the start of summer. What more can you ask for on a hot summer day other than the cool comforts of your home and a cold treat to beat the heat. So why not whip up your own yogurt gelato?

Gelato is basically Italian for ice cream. Originating in Florence, Italy, it’s all the rage across the world primarily because it has a lower fat content than traditional ice creams. Not to mention its smooth creaminess and fresh taste!

Even lower on the fat content are frozen yogurts, since you can completely skip the cream. Lately, several frozen yogurt joints have mushroomed all over the place, some good, some bad and some plainly over-priced.

A yogurt gelato is a wonderful combination of a creamy gelato and frozen yogurt. So here’s a recipe for a mango-banana yogurt gelato, which is so simple that you’ll be making batches of it! There’s no added sugar, no cream – a perfect guilt-free treat for your guests and you.

I came across this recipe while watching the Aussie food stylist Donna Hay’s TV show ‘Fast, Fresh, Simple’ on TLC India. Check out her website for more quick and simple recipes. I tried this recipe because it seemed so easy and required only three ingredients! It turned out so well that I’ve already made it several times, to rave reviews!!! You can try different fruit combinations, using fresh seasonal fruits, and come up with innovative combinations.

This recipe serves 4-6 people.

You’ll need:

3 just ripe medium to large mangoes
2 just ripe bananas
250g natural yogurt

How to:

Peel the fruits and chop them up.
Place the chopped fruits in sealed containers and freeze for 3-4 hours, or till frozen.
Transfer to a food processor. Add yogurt and blend till you get a smooth creamy mixture.
Return to a sealed container and freeze.
Before serving, soften it slightly for 5 minutes.

That’s it! Your yogurt gelato is ready. Serve in cups or waffle cones. Or offer it as an accompaniment to a warm brownie. Or simply serve a scoop topped with diced mangoes and a small sprig of mint.

Voila! An easy, light dessert to end a Sunday brunch. Or a healthful alternative to ice cream for your kids.