During the summer months when cherries are plentiful, why not treat everyone to a batch of this deliciously refreshing creamy iced yoghourt?

Other summer berries can be added for a different scrumptious take on this recipe. Try adding fresh juicy strawberries, raspberries or blueberries.


Serves 8

6 x 150g pots of plain yoghurt (we used Loseley’s Rich & Creamy Plain Yoghurt)

6 tbsp Semi-skimmed milk

25g (1oz) Caster Sugar

225g (8oz) Cherries halved and stoned

Spoon 3 jars/pots of the yoghurt into a large plastic container. Whisk in the milk and sugar and then whisk in the remaining yoghurt. Put the lid on and freeze for three hours until almost solid.

Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another three hours until firm. Take the yoghurt out of the freezer 10 minutes before serving.

Cook’s Tip:

If you have an ice-cream maker, put the yoghurt mixture in and follow the manufacturer's instructions, adding the cherries towards the end of the process.

Preparation time 10 minutes and freezing time six hours (less with an ice cream maker).


50g self-raising flour

150g golden caster sugar, plus 1 tbsp for the topping

2 medium eggs, lightly beaten

½ x 294ml pot buttermilk

125g butter, melted

Zest and juice of 1 unwaxed lemon

½ x 200g pack blueberries

125g raspberries, crushed slightly

75g icing sugar, sifted

Preheat the oven to 180°C, gas mark 4.

Line a 900g (23cm x 13cm x 7cm) loaf tin with baking parchment.

Sift the flour into a mixing bowl and stir in the caster sugar.

Whisk the eggs and buttermilk together in a small bowl. Pour in the butter and lemon zest and stir well.

Fold this mixture into the flour together with the berries and combine.

Tip into the loaf tin, sprinkle over the reserved sugar and cook for 45-50 minutes until the cake is well risen and golden.

Check that a skewer inserted into the cake comes out clean.

Leave in the tin for 10 minutes then remove and place on a rack to cool.

Make the icing by combining the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon.

Drizzle over the cooked cake. Store the loaf in an air-tight tin for up to 3 days.


Serves 4

Gooseberries 250g (9oz), topped and tailed

Water 3-4 tbsp

Root ginger 5mm (1/4in) piece, peeled and grated

Honey 3 tbsp

Loseley's Rich & Creamy Plain Yoghourt

75g (3oz)

Egg 1, white only

Tip the gooseberries into a saucepan and add the water, ginger and 2 tablespoons of honey. Place the pan over a medium heat and bring to a simmer.

Reduce the heat and let the fruit simmer gently for 5-8minutes, or until the gooseberries mash to a pulp.

Leave the puree to cool then fold the Loseley's Rich & Creamy Plain Yoghourt into he gooseberry puree.

Whisk the egg white until stiff and fold it into the puree. Spoon into serving dishes and serve immediately with the remaining honey drizzled on top.

Cook’s Tip

Although this dessert needs to be eaten shortly after making, or the egg whites would collapse, the gooseberry and ginger puree may be cooked a day or two in advance and kept in the fridge.