Raspberry Frozen Yogurt

Raspberry Frozen Yogurt

This dessert is perfect for summer. If you're looking for a healthier ice-cream alternative which is easy to prepare, then this pink delight is the ideal recipe for you.

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseDessert
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusfreezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 250g raspberries
  • 150g caster sugar
  • ½ vanilla pod, seeds scraped, or a quarter tsp of vanilla extract
  • 1 lemon, juice of
  • 250g full fat Greek yogurt

Method

  1. Put the raspberries, sugar, vanilla, lemon juice and a pinch of salt in a blender and whizz to a purée. Push through a fine 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 final 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,069kJ/ 253kcals

Fat

6.6g

Saturated Fat

3.3g

Carbohydrates

43.6g

Sugars

43.6g

Fibre

1.6g

Protein

4.9g

Salt

0.1g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating