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Raspberry frozen yogurt

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A fresh tangy dessert, ideal for summer entertaining.
Serves
11
Prep
10 minutes + 1.5 to 2 hours to freeze
Each 77g serving contains (excludes serving suggestion)
KCal
79
Carbs
6.9g
Fibre
0.9g
Protein
3.3g
Fat
4.2g
Saturates
2.40g
Sugars
6.6g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
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Ingredients
300g fresh raspberries
500g Greek yogurt
50g caster sugar
  1. Place half of the raspberries into a blender or food processor and purée.
  2. Mix together the yogurt and sugar and transfer to a freezer-proof container, freeze for 1 hour, stir well then gently fold through the remaining raspberries and the raspberry purée.
  3. Return to the freezer for 30 minutes, then mix again with a fork and and return to the freezer. Freeze a further 30 minutes until solid.
  4. Remove from freezer for 5 minutes before serving
Chefs tips
  • You could use most fruits with this method, try mango, blueberry, strawberry or nectarine.
  • If using an ice-cream scoop to serve, dip it into hot water between scoops for easy serving.
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