Want guilt-free fro-yo? Give this sugar-free rockmelon and yoghurt sorbet a go.
Ingredients
1 1/2 rockmelons, chopped, frozen
3 overripe bananas, cut into 1cm pieces, frozen
1 1/2 cups (420g) thick Greek-style yoghurt
Directions
1.In 3 batches, whiz the rockmelon and banana in a food processor until smooth. With the motor running, gradually add 1/2 cup (140g) yoghurt to each batch until the mixture is smooth and the consistency of gelato. Spoon into a 1.25L (5 cup) container. Serve immediately.
