Apricot crumble frozen yogurt
- 410g tin apricot halves in syrup
- 1kg Asda Full Fat Greek Style Yogurt
- 225g pack Asda Crumble Topping
- 40g shelled pistachios
- 6 fresh apricots, destoned
Drain the apricot halves, reserving 100ml of the liquid. Blend the fruit and reserved syrup until smooth. Stir through the yogurt and transfer to a lidded, freezer-proof container. Freeze for at least 6 hrs, until solid.
Preheat the oven to 180C/160C Fan/Gas 4.
Spread the crumble topping on a baking tray and bake for 25 mins until golden. Allow to cool, then break into chunks with a spatula.
Meanwhile, finely chop the pistachios and fresh apricots.
Take the yogurt out of the freezer for 10 mins to soften, then blitz in a food processor to break up the ice crystals. Return to the container and stir through the pistachios, apricots and crumble, reserving some of each. Freeze for at least 2 hrs, until firm.
Serve scoops sprinkled with the reserved apricots, crumble and pistachios.