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PersonalPoints™ per serving
You scream, I scream, we all scream for … fro-yo! This ruby red treat is as easy to make as it is to eat.
3 cup(s), (450g)
Low-fat vanilla yoghurt
½ cup(s), (120g)
- Process frozen raspberries and yoghurt in a food processor until soft and creamy. Transfer to a freezer proof container and freeze for 20 minutes to firm slightly.
- Spoon into serving dishes. Serve topped with fresh berries.
TIPS: Yoghurt mixture suitable to freeze (without fresh berries) for up to 3 days. Soften slightly before serving. You can use 500g frozen raspberries and reserve 50g for garnishing if you don’t have mixed fresh berries.