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Raspberry, agave & vanilla frozen yoghurt
dessert recipes | makes about 600ml
Agave nectar is a good substitute for sugar. You can use plastic containers instead of moulds.
1. Put the raspberries in a jug and mash with the back of a fork until broken down. Combine with the rest of the ingredients and pour into twelve 50ml ice lolly moulds. Tap the base to ensure no air is trapped in there and leave a bit of space at the top for the yoghurt to expand on freezing. Put the lids on and freeze for 4 hours, or until solid. Remove from the freezer 10 minutes before serving to thaw a little then remove from the moulds by running under warm water.
Per serving 86 cals, 2.1g fat (1.2g saturated), 4.1g protein, 11.9g carbs, 11.8g sugars
Recipe Laura Fyfe
Photo Matt Russell
from Issue 30
ingredients• 125g raspberries
• 3 tbsp agave nectar
• 400g plain yoghurt
• 1 vanilla pod, seeds scraped out