Honey, almond and raspberry yoghurt ice cream

[Guest guest]

Preparation time less than 30 mins

Cooking time no cooking required

 

After the ice cream has frozen, remove the tin and cut off slices whenever you

want to serve it. Just remember to wrap up the remainder with freezer film

before you return to the freezer.

Ingredients

50g/2oz icing sugar

300g/11oz frozen raspberries

4 tbsp clear honey

500g/1 lb 2oz low-fat natural yoghurt

75g/3oz unblanched almonds

 

 

Method

1. Line a standard 900g (2 lb) loaf tin with freezer film.

2. Sift the icing sugar over the frozen raspberries in a bowl, then drizzle over

the honey. Stir well together, then mix in the yoghurt and almonds.

3. Spoon into the lined loaf tin, levelling off the surface. Cover the top with

freezer film and freeze overnight.

4. Turn out of the tin and, using a serrated or electric knife, cut into slices

and serve.