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Caster sugar - 100 g
Water - 300 ml
Muesli - 100 g
Plain unsweetened yogurt - 300 ml
Whipping cream - 150 ml


  • Put the sugar and water into a heavy-based saucepan and gently heat until the sugar has dissolved. Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
  • Stir the muesli  into the yogurt, then stir in the syrup. 
  • Beat the cream until it forms soft peaks and fold into the mixture.
  • Pour into a freezer container and freeze. Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
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