Instructions

1. If you’re using an ice-cream maker, follow the instructions to prepare it ie. freezing the bowl overnight etc.
2. Place raspberries in a food processor and blend until puréed. Place a fine mesh sieve over a large bowl and pass the puréed raspberries through the sieve to remove the seeds and pulp. Use the back of a large spoon to squeeze as much juice out of the pulp as possible. Discard the seeds and leftover pulp.
3. Combine the yogurt, milk and sugar and stir until the sugar has dissolved. Then add the juice from the raspberries and stir until thoroughly mixed. Taste that you’re happy with the sweetness and add more sugar if desired, this depends on how sweet your raspberries are. If using an ice-cream maker, follow the manufacturer’s instructions to churn and freeze the frozen yoghurt until it’s ready to be put into the freezer.
4. If you are not using a maker, then pour the mix into a plastic container with lid and freeze for about an hour. After the hour, remove from the freezer and use an electric mixer to beat the mixture, this will help break up large ice crystals. Make sure to get into the corners of the container.
5. Freeze for another 30 minutes, then beat again, and repeat once or twice more after another 30 minutes etc. Leave in the container and store in the freezer.
6. It’s best to remove the frozen yogurt from the fridge for 15-20 minutes to allow it to soften up slightly before serving. Serve with fresh raspberries or other sauces and sprinkles.
7. Recipe can easily be doubled for a larger tub of frozen yogurt, and will keep for up to 1 month.