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
Ingredients
- 125 g raspberries
- 1 vanilla pod
- 3 tablespoons agave nectar
- 400 g plain yoghurt
Recipe From
Jamie Magazine
By Laura Fyfe
Method
- Put the raspberries in a jug and mash in a bowl with the back of a fork until broken down.
- Halve the vanilla pod and scrape out the seeds, then add to the raspberries with the rest of the ingredients and mix together.
- 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.
- Remove from the freezer 10 minutes before serving to thaw a little then remove from the moulds by running under warm water.