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.
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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.
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.
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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