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Raspberry Frozen Yogurt
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150g caster sugar
½ vanilla pod, seeds scraped (or ¼ tsp vanilla extract)
1 lemon, juice
250g full-fat Greek yogurt
1. Put the raspberries, sugar, vanilla, lemon juice and a pinch of salt in a blender and whizz to a purée. Push through a fi ne sieve set over a bowl until just the seeds are left. Discard the seeds and scrape any purée from the underside of the sieve into the bowl, then whisk in the yogurt until combined.
2. Churn in an ice-cream maker according to manufacturer’s instructions, or pour into a shallow plastic or metal container and freeze for 1 hour, then whisk well to break up any ice crystals. Repeat once more, then the third and fi nal time blitz in a food processor and return to the freezer for at least 4 hours. If it has frozen solid, transfer to the fridge to soften for 20-30 minutes before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.