Raspberry and Yogurt Ice Cream
Ingredients
- 8 oz fresh raspberries
- 2 oz icing sugar
- 2 tablespoons clear honey
- 2 tablespoons lemon juice
- 1 1/2 pints natural low-fat yogurt
- sprigs of fresh salad burnet if available, to decorate
Instructions
- If freezing the ice cream in the refrigerator set at its lowest temperature. Liquidize the raspberries, then rub them through a sieve.
- 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.
- 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.
Calories: 230 kcal
Carbohydrates: 43 g
Protein: 10 g
Fat: 3g
Saturated Fat: 2 g
Cholesterol: 11 mg
Sodium: 126 mg
Potassium: 514 mg
Fiber: 4 g
Sugar: 38 g
Vitamin A: 110 IU
Vitamin C: 19 mg
Calcium: 340 mg
Iron: 1 mg