Save to your scrapbook
Raspberry & lemon frozen yogurt
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
500g pot Liberté Greek Style Natural Yogurt
100g caster sugar
Juice of 1 lemon
240g pack essential Waitrose Raspberries
2 tbsp icing sugar
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.
Typical values per serving:
Energy |
910kJ 214kcals |
---|---|
Fat | 0.2g |
Saturated Fat | 0.1g |
Carbohydrate | 39.4g |
Sugars | 39.3g |
Protein | 13.7g |
Salt | 0.1g |
Fibre | 1.5g |
This recipe was first published in Thu Jul 27 11:49:11 BST 2017.
Average user rating