Raspberry and Yogurt Ice Cream

raspberry and yogurt ice cream

Raspberry and Yogurt Ice Cream

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Servings: 4
Calories: 230
Prep Time 10 minutes


  • 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


  • 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
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