With the ridiculously hot weather we’ve been having recently, I felt like there needed to be some more ice-cream on the blog, or, even better – froyo! This froyo is incredibly simple to make – just involves some blending and then churning in an ice-cream maker, so it’s perfect for a hot day when you need ice-cream quickly!
This raspberry froyo is simply made with raspberries, sugar and greek yogurt. Make sure to use full fat greek yogurt, as low fat tends to be a thinner consistency, and doesn’t give you a nice creamy texture when churned.
This froyo is best eaten when freshly churned, as it has a soft texture, and the raspberry flavour really comes through. You can also keep it in the freezer for up to 2 weeks in a tub, but remember to take out of the freezer and put in the fridge half an
hour before you want to serve, as it is impossible to scoop directly out of the freezer!
Raspberry Frozen yogurt
300g Greek yogurt
60g caster sugar
1. Put the raspberries and sugar in a blender and whizz until you get a smooth puree, then sieve to get rid of the seeds.
2. Tip the yogurt into a bowl, then stir in the raspberry puree.
3. Churn the mixture in an ice-cream maker according to the manufacturer’s instructions, then scoop it into bowls or cones and eat!