Nutrition balance score
Great
Glycemic Index
19
Low
Glycemic Load
5
Low
Nutrition per serving
Calories126.5 kcal (6%)
Total Fat0.9 g (1%)
Carbs24 g (9%)
Sugars10.2 g (11%)
Protein15.8 g (32%)
Sodium54.4 mg (3%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Place the yoghurt in a large freezable container and freeze for 4 hours.
Step 2
Remove the frozen yoghurt from the freezer and place into a food processor or blender – you may need to scoop it out in large chunks in order to fit it in. Add the sweetener, vanilla paste and natural yoghurt and blend the yoghurt until smooth. Pour back into the freezable container.
Step 3
In a bowl, mix the froze raspberries with the elderflower cordial. Divide the raspberry mixture in half and set one half aside. Blitz the other half in your food processor or blender to form a paste. Stir this through the yoghurt lightly to leave a ripple effect.
Step 4
Place the reserved raspberry and elderflower mixture onto the top of the frozen yoghurt, pushing some of the raspberries by gently swirling a spoon through the mixture. Return to the freezer for a further 4 hours, or until ready to serve. (Place on ice lolly trays, if desired.)
Step 5
Remove from the freezer and leave to thaw for around 10 minutes before scooping out.
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