Raspberry frozen yoghurt with vanilla

Name: Raspberry frozen yoghurt with vanilla
Total time: 15 min
Cuisine: British
Ingredients: 500g frozen raspberries; 400g 0% fat Greek yoghurt; 50g gluten free icing sugar; 1 tsp vanilla extract

A soft scoop of tangy raspberry frozen yoghurt, made in minutes with a fork and a freezer.

Time15 min
LevelEasy
Costabout £0.67 a head

6 servings

Ingredients

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500 gfrozen raspberries
400 g0% fat Greek yoghurt
50 ggluten free icing sugar
1 tspvanilla extract

Method

1
Take the raspberries out of the freezer for 10 minutes so they soften slightly.
10 min
2
Put the raspberries, yoghurt, icing sugar and vanilla in a food processor.
3
Blend for about 1 minute, scraping down the sides, until thick, pink and smooth.
4
Eat straight away as a soft scoop, or freeze for 1 hour for a firmer texture.
60 min
5
If frozen solid, leave at room temperature for 10 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.