Set the freezer on fast freeze setting if you have one. Thoroughly mash the raspberries (a hand blender will do this quickly) then push them through a fine sieve into a freezerproof bowl to remove the pips. Stir in the granulated sweetener until dissolved then stir in the lemon juice and yogurt, combining thoroughly.
Cover the bowl with clingfilm and put in the fast freeze compartment (or you can use an icecream maker and follow manufacturers instructions to the end of this step). Leave for an hour or until beginning to freeze then whisk to remove ice crystals, return to freezer. Repeat this process once or twice more or until the ice yogurt is frozen. Before serving leave at room temperature for around 30 minutes to soften then serve in glasses. Try serving each portion with ½ tbs Tesco Strawberry Dessert Sauce.
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