Easy frozen yoghurt

Easy frozen yoghurt

By
From
Under the Walnut Tree
Makes
1 litre
Photographer
Fanny Bergenström

Ingredients

Quantity Ingredient
400g frozen raspberries
60-90g icing sugar, sifted
1/2-1 teaspoon pure vanilla extract
500g thick greek yoghurt

Method

  1. Partly thaw the berries and then purée them in a food processor or with a hand-held blender. Stir in the icing sugar and vanilla, then fold in the yoghurt last of all. Freeze the mixture in an ice-cream maker for the best results. Once frozen, transfer to a freeze-proof container and store in the freezer.
  2. You can also pour the mixture straight into a freeze-proof container and freeze it right away. If so, give the raspberry yoghurt a good stir every 30 minutes while it freezes, which takes about 4 hours. The frozen yoghurt is best served the day it’s made.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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