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Raspberry, agave & vanilla frozen yoghurt

Raspberry, agave & vanilla frozen yoghurt

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Raspberry, agave & vanilla frozen yoghurt

Makes about 600ml

Cooks In10 minutes plus 4 hours freezing

DifficultySuper easy

Nutrition per serving
  • Calories 86 4%

  • Fat 2.1g 3%

  • Saturates 1.2g 6%

  • Sugars 11.8g 13%

  • Protein 4.1g 8%

  • Carbs 11.9g 5%

Of an adult's reference intake


  • 125 g raspberries
  • 1 vanilla pod
  • 3 tablespoons agave nectar
  • 400 g plain yoghurt

Recipe From

Jamie Magazine

By Laura Fyfe


  1. Put the raspberries in a jug and mash in a bowl with the back of a fork until broken down.
  2. Halve the vanilla pod and scrape out the seeds, then add to the raspberries with the rest of the ingredients and mix together.
  3. Pour the mixture into twelve 50ml ice lolly moulds. Tap the base to ensure no air is trapped in there and leave a bit of space at the top for the yoghurt to expand on freezing. Put the lids on and freeze for 4 hours, or until solid.
  4. Remove from the freezer 10 minutes before serving to thaw a little then remove from the moulds by running under warm water.

Watch the video: Homemade Frozen Yogurt in 5 Minutes No Ice Cream Machine - Gemmas Bigger Bolder Baking Ep 108