Raspberry yogurt ice recipe

18 ratings Rate
  • Serves 4
  • 5mins to prepare and 3hrs to freeze
  • 100 calories / serving
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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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  • Ingredients

  • 225g fresh raspberries
  • 3tbsp granulated sweetener (sugar replacement)
  • juice of ½ a lemon
  • 500ml Tesco light choices natural yogurt
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  • Energy 423kj 100kcal 5%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 12g 13%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 15.8g Protein 6.9g Fibre 1.9g


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