Honey, almond and raspberry yogurt ice

By: Silvana Franco

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This recipe is classed as easy

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Prep time:
10 mins, plus overnight freezing
Cook time:
Serves:
8

A fruity frozen yogurt alternative to ice cream by Silvana Franco

Ingredients

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Result: 00.00

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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Latest Comment

View all comments (5)

this looks fab and i am looking forward to making it and then eating it mmmmmmmmm :)

Anonymous Anonymous Posted 01 Jul 2009 6:51 PM
 

it is easy to make and it won't waste much of your time and good for summer.it is refreshing and healthy..

Anonymous Anonymous Posted 30 Jun 2009 2:37 PM
 

Sorry everyone, it should be 300g of raspberries

Nora R - UKTV Nora R - UKTV Posted 15 Jun 2009 9:32 AM
 

Just takes time to count. I can only count up to 99!

zazzi zazzi Posted 15 Jun 2009 8:50 AM
 

This sounds a fab recipe except I'm not sure I'll have time to cout out 300 raspberries even if they are frozen.

LESLEYM14610 LESLEYM14610 Posted 14 Jun 2009 7:58 PM