Raspberry fro-yo

25 April 2017 by
First published: 4 May 2017

A healthier alternative to ice cream, this raspberry fro-yo is great for all occasions. Serve immediately or freeze in an air-tight container. For the best results, sprinkle with frozen raspberries to add another tasty texture.

Ingredients (serves 6)

350g raspberries, washed and dried
500g Greek yoghurt
200g condensed milk

Put the washed raspberries in a lidded container and freeze until solid. Once solid, put them in the food processor and blitz until finely chopped. Take out 3-4 tablespoons and keep in the freezer until you serve.

Add the Greek yoghurt and condensed milk to the processor, and whizz until everything is combined. The raspberries will have frozen the other ingredients so serve ‘soft scoop’ straight away or tip into a freezer container to firm up.

Serve scoops with the raspberry bits sprinkled over the top. If you’ve returned the fro-yo to the freezer remember to remove it 5 minutes before you serve so it’s soft enough to scoop.

Recipe courtesy of BerryWorld

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Raspberry Froyo
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