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Place the yoghurt in a container suitable for freezing. Freeze for 1 hour.
Using a spatula, scrape down the slightly frozen sides. Use an electric beater and beat until smooth.Â
Freeze at 2 hour intervals and repeat the scraping down and beating process 3 – 4 times.Â
Serve generous scoops in sugar cones.
HINTS & TIPS:
If the frozen yoghurt becomes too hard, leave it out for 15 minutes before scooping.
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