Raspberry and white chocolate ice-cream sandwiches
Delicious homemade fruity ‘ice-cream’ sandwiched between crunchy sweet biscuits makes the ultimate not-so-naughty treat. Keep in a container in the freezer for when the sweet cravings hit. Remove from the freezer 15 minutes before eating to soften slightly.
1 cup(s), (120g)
99% fat-free, plain Greek yoghurt, unsweetened
Arnott's Biscuits, Granita
White chocolate chips
- Process frozen raspberries in a food processor until pureed. Add yoghurt and sugar and process until smooth and creamy. Using a spoon, pile the ‘ice cream’ onto the base of 2 biscuits, then sandwich each with a second granita biscuit. Smooth the edges with a small knife. Sprinkle white choc bits over a plate. Roll 1 side of each sandwich in white choc bits. Transfer to a container and place in the freezer for at least 2 hours to firm up before serving.