Whether you’re looking to jazz up your summer evening dinner parties (with minimal effort) or you’re just wanting to discover a new, healthy dessert recipe, this Wild Berries Frozen Yoghurt recipe from Nina Parker’s new book, Nina Capri, will tick all your boxes as well as being perfect for batch-making!


400g coconut yoghurt

500g mixed frozen berries

2 tsp vanilla extract

100g honey

few drops of lemon juice



Gelato and sorbet are probably the favourite desserts here in the bay of Naples, but frozen yoghurt has become quite popular too! This is a wonderful refreshing sugar-free dessert and is very easy to make. It’s a particular favourite with my nephew Phoenix.

Use a stand mixer to blend all the ingredients until combined. Churn in an ice-cream machine. Once churned, scoop out into a plastic container and freeze for at least 1 hour. Alternatively, if you don’t have an ice-cream machine, freeze the mixture for 20 minutes. Mix with a fork and return to the freezer for 15 minutes. Continue doing this at 15–20 minute intervals until it firms up, then remove from the freezer about 15 minutes before you are ready to serve. It keeps in the freezer for up to 2 months.

Recipe from Nina’s new book, Nina Capri – Order here!