Vegan Frozen Yogurt With Strawberries And Caramel

1. 1

   Beat the egg substitute powder and 1/2 cup water with a hand mixer. Add 1/2 cup sugar and beat for 3 mins. In a saucepan, heat the milk until lukewarm (do not allow to boil), remove from the heat and gradually stir into the egg substitute. Place over a hot water bath and beat until thick and creamy. Remove from the bath and stir in the yogurt and lemon juice. Spoon into a freezer safe container and freeze for 2-3 hours. Stir and freeze for a further 4-6 hours.

2. 2

   Reserve a few flowers for decoration and mix the remainder with the strawberries and 2 tbsp sugar. Chill for 30 mins. In a frying pan, melt 2 tbsp sugar until lightly caramelized. Spread thinly on a piece of parchment paper and press in the whole elderflower sprig. Freeze.

3. 3

   Cut the frozen yogurt into cubes and break the caramel into pieces. Arrange in dessert dishes with the strawberries. Sprinkle with the remaining flowers.

* Per serving · 4 servings · Values may vary.