This frozen yoghurt, exotically flavoured with rose water, is much lower in sugar than shop-bought frozen yoghurt. Serve scoops on their own, or pile into sundae glasses with fresh fruit and mint.

Preparation time 15–20 minutes, plus freezing

Serves 8

  • 450g (1lb) raspberries
  • 4 tbsp seedless raspberry jam
  • 2 tbsp rosewater
  • 500g (1 lb 2oz) Greek yoghurt
  • 3 tbsp icing sugar, or to taste

To serve (optional)

  • raspberries
  • fresh mint leaves
  • Put the raspberries into a saucepan and add the raspberry jam. Warm over a low heat for about 5 minutes or until the raspberries are pulpy, stirring occasionally.
  • Press the raspberries and their juice through a sieve into a bowl; discard the seeds in the sieve. Stir in the rosewater. Whisk in the yoghurt until smoothly blended. Taste the mixture and sweeten with the sugar.
  • Pour into an ice-cream machine and freeze according to the manufacturer’s instructions. When you have a smooth and creamy frozen mixture, spoon it into a rigid freezerproof container. Freeze for at least 1 hour. If you do not have an icecream machine, pour the mixture straight into a large freezer-proof container and freeze for about 1 hour or until set around the edges. Beat until the mixture is smooth, then return to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several more times until the frozen yoghurt has a smooth consistency, then leave it to freeze for at least 1 hour.
  • If storing in the freezer for longer than 1 hour, transfer the frozen yoghurt to the fridge 20 minutes before serving, to soften slightly. Decorate with raspberries and mint, if desired.

Some more ideas

• Use frozen raspberries instead of fresh.

Mango frozen yogurt Replace the raspberries and jam with 2 cans (425g each) mangoes, drained and puréed, and the rosewater with orange-flower water. There should be no need to sweeten the mixture.

Health points

• Raspberries are an excellent source of vitamin C, whether fresh or frozen. If freshly picked, there may be more C, but it is not always easy to tell how long fruit has been sitting on the shelf, and vitamin C content will be going down steadily following picking. Frozen fruits are usually processed immediately after picking and may therefore be a richer source of this vitamin.

Each serving provides

Key nutrients 128kcals, 6.5g fat (of which 3.5g is saturated fat), 5g protein, 15g carbohydrate, 49mg sodium (0.1g salt), 1.5g fibre

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