Raspberry yoghurt ice cream
Yoghurt ice cream is a healthy, low-fat alternative to traditional homemade ice cream made with cream. The yoghurt content also makes this ice cream a very good source of calcium, providing three times the amount found in cream. To lower the calorie content even further, add less sugar to the raspberry mixture according to taste.
Ingredients
Serves 4
Per portion: 149 kcal, 2g fat, 4g protein, 32g carbohydrate
750g raspberries
150g caster sugar
Juice from half a lemon
100g Greek yoghurt
Per portion: 149 kcal, 2g fat, 4g protein, 32g carbohydrate
750g raspberries
150g caster sugar
Juice from half a lemon
100g Greek yoghurt
Method
Heat the raspberries with the sugar, lemon juice and a small splash of water until softened.
Push the raspberry mixture through a sieve to make a thick sauce, discarding all the pips and bits.
Chill, then stir in the Greek yoghurt.
Pour into an ice-cream machine and churn until frozen. Freeze until firm.
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