Saturday, 4 December 2010

Frozen Raspberry Yoghurt

250 raspberries, defrosted in the fridge for 1-2 hours
2 tbsp maple syrup
300 g plain yoghurt
toasted flaked almonds or chopped roasted, unsalted pistachios to sprinkle over the top
mint leaves if at hand

1. Set aside a couple of tablespoons of whole raspberries. Thoroughly defrost in the fridge.

2. With a handheld blender or food processor puree the raspberries.

3. Add maple syrup and yoghurt and mix together with a spoon. Check the taste and add more maple syrup if required.

4. Either freeze for later or serve immediately with the whole raspberries, mint leaves, if used, and sprinkled with almond flakes or pistachios.

Try this with any frozen fruit substituting maple syrup for honey and trying out different herbs.

If using strawberries, served with a twist of freshly ground black pepper.

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