This is a dessert that is unusually free of sin as there is little fat in it, yet it's impregnated with the flavours of Christmas. All it needs is assembly, at least a day before.
Recipe serves 10-12
Preparation time: 25 minutes
Cooking time:No cooking required
½ cup dried cherries, chopped
½ cup dried black raisins, chopped
½ cup candied green cherries or angelica, chopped
1kg plain Greek yoghurt (low-fat, if preferred)
8 tablespoons white sugar
1 cup cream
Zest from an orange
1 teaspoon cinnamon powder
1 tablespoon rum
1. Place yoghurt, sugar and cream in a bowl and whisk the mixture thoroughly till it turns fluffy.
2. Add cinnamon and rum to the bowl and whisk again. Add the chopped fruit and stir, using a wooden spoon.
3. Place bowl in the freezer for at least an hour in the coldest section till half-frozen. Stir mixture thoroughly to obtain a smooth and light concoction. Return bowl to the freezer. After an hour, remove from the freezer and stir again.
4. The stirring will break up the ice-crystals and result in a smoother texture. Cover and return to the freezer to serve when needed.
5. Make sure you bring it out 15 minutes before serving to allow the ice-cream to soften a little before scooping it out.
Food writer and author of eight cookbooks – ‘Mad, Madder and Maddest About Food’, ‘Home Cooking’, ‘Singapore Heritage Food’, ‘Taste, Eat to Live’ and ‘Modern Nonya’ – Sylvia Tan has covered every cuisine, from home-cooked Singapore food and healthy Asian to Peranakan cooking. Her column ‘Eat to Live’ in The Straits Times focuses on healthy cooking. A former deputy news editor for The Straits Times newspaper, she is frequently called upon to write and gives talks on Singapore food heritage. She is now a freelancer.