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Silvana Franco
A fruity frozen yogurt alternative to ice cream by Silvana Franco
 

Honey, almond and raspberry yogurt ice

Honey, Almond and Raspberry Yogurt Ice

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.

The Hi Lo Cookbook contains all recipes from this series, buy it now at amazon.co.uk 

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easy
 
Serves: 8
Prep: 10 min, plus overnight freezing
 
 

Ingredients

50g icing sugar
300 frozen raspberries
4 tbsp clear honey
500g plain low-fat yogurt
75g almonds, unblanched

 

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