Honey, almond and raspberry yogurt ice
By: Silvana Franco
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Honey, almond and raspberry yogurt ice
- Prep time:
- 10 mins, plus overnight freezing
- Cook time:
- Serves:
- 8
A fruity frozen yogurt alternative to ice cream by Silvana Franco
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Ingredients
- 50g icing sugar
- 300 g frozen Raspberries
- 4 tbsp clear Honey
- 500g plain low-fat Yogurt
- 75g Almonds
Method
1. Line a standard 900g (2Ib) loaf tin with freezer film. Sift the icing sugar over the frozen raspberries in a bowl and then drizzle over the honey. Stir well together and mix in the yoghurt and almonds.2. Spoon into the lined loaf tin, levelling off the surface. Cover the top with freezer film and freeze overnight.
3. Turn out of the tin and, using a serrated or electric knife, cut into slices.
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Comments & Ratings
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Latest Comment
View all comments (5)this looks fab and i am looking forward to making it and then eating it mmmmmmmmm :)
it is easy to make and it won't waste much of your time and good for summer.it is refreshing and healthy..
Sorry everyone, it should be 300g of raspberries
Just takes time to count. I can only count up to 99!
This sounds a fab recipe except I'm not sure I'll have time to cout out 300 raspberries even if they are frozen.