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Raspberry frozen yoghurt

  • 20 minutes, chilling time: overnight
  • 8
Raspberry frozen yoghurt

A refreshing fruit yoghurt ice made smoother by the addition of gelatin to the mix.


  • 2 teaspoons gelatin
  • ¼ cup water
  • 300 grams frozen raspberries, thawed
  • ¾ cup caster sugar
  • ¼ cup lemon juice
  • 2 tablespoons orange liqueur
  • ¾ cup cream, whipped
  • 1½ cup low fat plain yoghurt


  1. In a bowl sprinkle the gelatin over the water and leave to swell and sponge. Dissolve the gelatin by heating in the microwave for 15 seconds on high or stand in a bowl over hot water. Set aside.
  2. Put the raspberries through a mouli or process in a food processor and then sieve to make a smooth sauce. Add the caster sugar, lemon juice and orange liqueur. Heat in the microwave for 20-30 seconds until warm, stirring to dissolve the sugar. Stir in the gelatin.
  3. Fold the whipped cream and yoghurt into the raspberry mixture.
  4. Pour into a shallow container and freeze overnight or alternatively freeze until creamy in an ice cream machine following the manufacturer's instructions.

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