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Raspberry ripple

Frozen yoghurts and sorbets are a refreshing way to encourage your taste buds in the warm weather or for moments when you need a refreshing little mouth hit. Not only refreshing but with the addition of the yoghurt and cream, they provide some useful protein and calcium.

Raspberry Ripple

Preparation time: about 15 minutes
Freezing Time: about 4 hours
Serves: 4

400ml organic natural yoghurt
4 tablespoons double cream
1 teaspoon vanilla essence
2 tablespoons apple concentrate
100g raspberries


  • Mix the yoghurt with the cream, vanilla essence and half the apple concentrate.
  • Place in the freezer to chill for 30 minutes.
  • Meanwhile, whiz the raspberries in a blender to make a purée and add the remaining apple concentrate.
  • Remove the yoghurt from the freezer and stir well (this breaks down the ice crystals and will make the frozen yoghurt smoother and lighter).
  • Return it to the freezer for another 30 minutes, then take it out again and stir well.
  • Add the raspberry purée and stir it through to give a rippled effect.
  • Back it goes into the freezer for 3 hours to chill. 

Plastic or metal food-storage containers are great for making frozen desserts in. Even better but not necessary is an ice-cream maker.

Before you serve the yoghurt, allow it to soften at room temperature for a few minutes.


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