Honey, almond and raspberry yoghurt ice cream recipe
ingredients
50 g (2 oz) icing sugar
300 g (11 oz) frozen raspberries
4 tbsp clear honey
500 g (1 lb 2oz) low-fat natural yoghurt
75 g (3 oz) unblanched almonds
300 g (11 oz) frozen raspberries
4 tbsp clear honey
500 g (1 lb 2oz) low-fat natural yoghurt
75 g (3 oz) unblanched almonds
method
1. Line a standard 900g (2 lb) loaf tin with freezer film.
2. Sift the icing sugar over the frozen raspberries in a bowl, then drizzle over the honey. Stir well together, then mix in the yoghurt and almonds.
3. Spoon into the lined loaf tin, levelling off the surface. Cover the top with freezer film and freeze overnight.
4. Turn out of the tin and, using a serrated or electric knife, cut into slices and serve.
2. Sift the icing sugar over the frozen raspberries in a bowl, then drizzle over the honey. Stir well together, then mix in the yoghurt and almonds.
3. Spoon into the lined loaf tin, levelling off the surface. Cover the top with freezer film and freeze overnight.
4. Turn out of the tin and, using a serrated or electric knife, cut into slices and serve.
serving amount
serves 8
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