Frozen raspberry yoghurt

Name: Frozen raspberry yoghurt
Total time: 10 min
Cuisine: British
Ingredients: 400g frozen raspberries; 400g Greek yoghurt; 4 tbsp powdered erythritol; 1 tsp vanilla extract; 1 lemon, juice of half

Fresh, tangy frozen yoghurt with whole raspberries. No ice cream machine needed.

Time10 min plus freezing
LevelEasy
Costabout £0.63 a head

6 servings

Ingredients

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400 gfrozen raspberries
400 gGreek yoghurt
4 tbsppowdered erythritol
1 tspvanilla extract
1lemonjuice of half

Method

1
Leave the raspberries to stand for 10 minutes so they soften slightly.
10 min
2
Blitz the raspberries, yoghurt, powdered erythritol, vanilla and lemon juice in a food processor until smooth and thick.
3
Taste and add a little more erythritol if needed.
4
Eat straight away as a soft serve, or spoon into a freezer container and freeze for 2 hours for a firmer scoop. Stir once after the first hour.
5
If it has been frozen solid, leave it out for 15 minutes before scooping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.