Snog Healthy Treats Cookbook

Snog is the hip new food brand responsible for bringing deliciously healthy frozen yogurt to London. Rob Baines and Pablo Uribe discovered frozen no-fat organic yogurt, (topped with fresh fruit and drizzled with the natural sweetener agave nectar) in Miami and the idea for an innovative business was born. They now have four super-stylish London stores – in South Kensington, Soho, Westfield and Covent Garden – serving frozen yogurt, toppings, drinks and gluten-free bakes. All are healthy and totally delicious treats you can enjoy without the guilt. In this irresistible new cookbook they share 60 of their favourite recipes with chapters on Frozen Treats, Gluten-free Baked Treats, Raw Food Treats and Smoothies & Drinks. Each recipe makes the most of delicious natural ingredients and is accompanied by an inspirational health tip. From Pomegranate Vanilla Pod Frozen Yogurt, Cacao Pecan Bars with Creamy Frosting, to a Iced Almond Chai, being good never tasted so great. Chapters include: Frozen Treats Toppings Gluten-free baked treats Raw food treats Smoothies & drinks. **SAMPLE RECIPE Lemongrass frozen yoghurt with basil recipe (pictured left) In Vietnamese cuisine, fresh herbs give the spicy rich food a remarkable lightness. Inspired by dishes where lemongrass delicately envelopes rich flavours, I came up with this recipe, which has become a personal favourite. Makes 1.4 litres / 1.5 quarts 4 thin lemongrass stalks, washed and roughly chopped 180ml (¾ cup) agave nectar 570ml (2½ cups) plain Greek yoghurt (0% fat) 180 ml (¾ cup) organic low-fat milk ½ teaspoon finely grated lime zest 2 tablespoons freshly squeezed lime juice 2 tablespoons thinly shredded fresh purple Thai basil (or ordinary basil if unavailable) Optional equipment: an ice cream maker Put the lemongrass and agave nectar in a small saucepan set over a medium/high heat. Bring to the boil and cook for 3–4 minutes, until the mixture becomes bubbly white. Remove from the heat and allow to sit for 5 minutes so that the lemongrass taste infuses the agave nectar. Strain through a sieve to remove the lemongrass and set the nectar aside and allow it to cool completely. Put the yoghurt, milk, lime zest and lime juice in a large bowl. Stir to combine. Pour in the lemongrass-scented agave nectar and add the basil. Stir well. Refrigerate the mixture until very cold. Transfer to the bowl of an ice cream maker and churn according to the manufacturer's di­rections, until creamy and smooth. If you do not have an ice cream maker, pour the mixture into a freezerproof container. Put on the lid and place in the freezer. After about 45 minutes check the mixture. As it starts to freeze around the edges beat vigorously with a fork, whisk, electric hand mixer or spatula to break up the ice crystals. Repeat periodically until the mixture is frozen, about 2–3 hours. Serve in scoops. Author Biography Before founding Snog, Pablo Uribe worked in architecture and interior design, including designing a Miami beach house for Calvin Klein, and Rob Baines worked in investment banking and the speciality coffee market.