Raspberry and yogurt ice cream recipe
information
Preparation time: 10 minutes, plus freezing,
Calories: 206 per portion
ingredients
225 g (8 oz) fresh raspberries
50 g (2 oz) icing sugar
2 tablespoons clear honey
2 tablespoons lemon juice
900 ml (1 1/2 pints) natural low-fat yogurt
sprigs of fresh salad burnet (if available), to decorate
50 g (2 oz) icing sugar
2 tablespoons clear honey
2 tablespoons lemon juice
900 ml (1 1/2 pints) natural low-fat yogurt
sprigs of fresh salad burnet (if available), to decorate
method
1. If freezing the ice cream in the refrigerator set at its lowest temperature. Liquidize the raspberries, then rub them through a sieve.
2. Add all the other ingredients, stir well and freeze as fast as possible either in the freezing compartment of the refrigerator or in the freezer.
3. Scoop the ice cream into glasses and decorate each serving with a sprig of salad burnet.
The young leaves of garden or salad burnet taste and smell rather like cucumber which is why they were once much used in wine cups.
2. Add all the other ingredients, stir well and freeze as fast as possible either in the freezing compartment of the refrigerator or in the freezer.
3. Scoop the ice cream into glasses and decorate each serving with a sprig of salad burnet.
The young leaves of garden or salad burnet taste and smell rather like cucumber which is why they were once much used in wine cups.
serving amount
serves 4
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