Swirled Tart Frozen Yogurt

Steps

1. Whisk 300 g plain Greek yogurt290 ml plain Greek yogurt1¼ cups plain whole-milk Greek yogurt450 g plain Greek yogurt430 ml plain Greek yogurt1¾ cups plain whole-milk Greek yogurt, 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar, 1 tbsp fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until smooth.
2. Whisk in 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk. Let it stand for 5 minutes, then whisk again so the sugar fully dissolves.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Swirled Frozen Yogurt.
5. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
6. On the Swirl, fit the dispensing lid and press the swirl handle to fill each glass.

To serve: Swirl into dessert glasses and top with fresh raspberries and blueberries.