) Frozen yoghurt with extra virgin olive oil and sea salt 720g Greek style yoghurt (or equivalent quantity of strained yoghurt) 200g caster sugar Extra virgin olive oil Flaky sea salt (I use Maldon) Mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. We accept no responsibility for the content of any advertising material, and individual advertisers are solely responsible for the content of material which is submitted to us, including compliance with any applicable national or international standards, codes of conduct and legislation. Select an option Search engine Through work or professional contacts Word of mouth TV, newspaper or radio Twitter Facebook LinkedIn I'd like to hear more by subscribing to CSIRO's monthly e newsletter, Snapshot.
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