Preparation time: 15–20 minutes, plus freezing (varies according to method used)
Ingredients for raspberry frozen yogurt
500 g raspberries
1/3 cup (105 g) seedless raspberry jam
2 tablespoons rosewater
2 tablespoons crème de cassis (optional)
500 g Greek-style yogurt
1/4 cup (30 g) icing sugar, or to taste
To serve (optional)
fresh mint leaves
Preparation for raspberry frozen yogurt
1 Put the raspberries into a saucepan and add the raspberry jam. Warm over a low heat for about 5 minutes, or until the raspberries are pulpy, stirring occasionally.
2 Press the raspberries and their juice through a nylon sieve into a bowl; discard the pips in the sieve. Stir in the rosewater and the crème de cassis, if using. Whisk in the yogurt until smoothly blended. Taste the mixture and sweeten with the icing sugar.
3 Pour into an ice-cream machine and freeze according to the manufacturer’s instructions. When you have a smooth and creamy frozen mixture, spoon it into a rigid freezerproof container. Freeze for at least 1 hour. If you do not have an ice-cream machine, pour the mixture straight into a large freezerproof container and freeze for 1 hour, or until set round the edges. Beat until the mixture is smooth, then return to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several times more until the frozen yogurt has a smooth consistency, then leave it to freeze for at least 1 hour.
4 If storing in the freezer for longer than 1 hour, transfer the frozen yogurt to the fridge 20 minutes before serving, to soften slightly. Decorate with raspberries and mint, if you like.
Each serving provides 586 kJ, 140 kcal, 5 g protein, 6 g fat (3 g saturated fat), 19 g carbohydrate (19 g sugars), 2 g fibre
Raspberries are an excellent source of vitamin C, whether fresh or frozen. If freshly picked there may be more vitamin C, but it is not always easy to tell how long fruit has been sitting on the shelf, and the vitamin C content will be reducing steadily following picking. Frozen fruit are usually processed immediately after picking and may be a richer source of this vital vitamin.