Special Diet

  • 300 g (10 oz) fresh or frozen raspberries
  • 3 nectarines, skinned, stoned and chopped
  • 2 tablespoons icing sugar
  • 400 ml (14 fl oz) Greek yogurt
  • 200 ml (7 fl oz) low-fat Greek yogurt

Put half the raspberries and nectarines in a food processor or blender and process until smooth.

Stir the purée and the rest of the fruit into the remaining ingredients, then transfer to a freezerproof container and freeze for 1 hour. Stir well, then return to the freezer and freeze until solid.

Serve the frozen yogurt in scoops, as you would ice cream. It will keep for up to 1 month in the freezer.

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