Raspberry & lemon frozen yogurt

  • Preparation time: 5 minutes + freezing

Serves: 4

Ingredients

500g pot Liberté Greek Style Natural Yogurt

100g caster sugar

Juice of 1 lemon

240g pack essential Waitrose Raspberries

2 tbsp icing sugar

Method

1. Place the yogurt, caster sugar and lemon juice in a jug and whisk together. (If you are using an ice cream machine, continue with the note below.)

2. Spoon the yogurt mixture into a rigid freezer container with a lid and freeze for 1 hour until beginning to solidify. Beat with a fork or whisk to break up the solid pieces then refreeze for 30-60 minutes.

3. Place the raspberries in a bowl with the icing sugar and mash with a fork until pulpy. Fold in the mashed raspberries and freeze undisturbed for at least 1 hour. Remove from the freezer about 20 minutes before serving to soften.

If you are using an ice cream maker:

After completing step 1: pour the yogurt mixture into the bowl and churn according to the manufacturer’s instructions until it starts to become a scoopable texture. Place the raspberries in a bowl with the icing sugar and mash with a fork until pulpy, then spoon the raspberry mixture into the yogurt mixture and fold through (trying not to over mix). Spoon this into a rigid freezer container with a lid and freeze for 2 hours. Remove from the freezer about 20 minutes before serving to soften.