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This low-fat ice cream is still so tasty – and will be a hit with the whole family.
Makes: 1 litre
Prep time: 10 mins
Skill level: Easy peasy
Costs:Mid-price

Ingredients

    • 2 x 500g cartons of 0% fat Greek yogurt
    • 200g (7oz) caster sugar
    • Few drops of vanilla extract
    • 300g (10oz) frozen raspberries
    • 1 litre (1¾ pint) freezer container

Method

    1. Tip the yogurt into a bowl, add 150g (5oz) caster sugar and vanilla extract and beat well.
    1. Freeze the mixture in an ice-cream machine, or place it in a suitable container, and freeze it until it’s thick and creamy, stirring occasionally to break up any ice crystals.
    1. Leave the raspberries to defrost, then purée them and sieve them to remove the seeds. Stir in the remaining sugar.
    1. Tip half the yogurt into the freezer container and pour over about half of the raspberry purée.
    1. Use a skewer to swirl the raspberry purée into the yogurt. Spoon the rest of the yogurt mixture on top and pour over the remaining fruit purée. Swirl together
    1. Freeze until solid and cover container.
    1. Remove from the freezer about 20-30 mins before serving, to allow it to soften enough to scoop it out easily

Nutritional information per portion

calories 230(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.