One little plum

one big solution...
Sunsweet is an agricultural cooperative

Sunsweet Prunes

recipe section

Frozen Yoghurt Raspberry Prune


Preparation
10
minutes
Servings
4
persons
Nutrition
116
calories

Ingredients

200 g natural yoghurt, mild (3.5 % fat)
100-125 g Sunsweet prunes
250 g frozen raspberries, not defrosted

Optional:
4 ice-cream cones

Instructions

  1. First place the yoghurt and then the prunes and raspberries into a blender. Purée at slow speed, then at medium speed until smooth, repeatedly pushing the raspberries downwards with the pestle. If the ice cream is not firm enough, divide the mixture into portions in dessert glasses and leave to refreeze for 30 to 60 minutes in the freezer. Otherwise, immediately divide the mixture into portions in dessert glasses or, alternatively, divide into portions in ice-cream cones.

Vegan variation: soya yoghurt can be used instead of dairy yoghurt.

Tip: a powerful blender makes the ice cream particularly creamy. A hand-held blender is not recommended. However, if only a hand-held blender is available, first thaw the raspberries, then purée all ingredients together. Freeze the mixture in an ice cream maker (in accordance with operating instructions) or leave it to freeze in the freezer. To freeze, divide the mixture into portions in 4 silicone muffin moulds and place in the freezer for 1-3 hours (do not let the mixture get too hard). Remove the ice cream from the moulds and place on plates to serve.

Recipe Categories

Desserts and Sweet Treats, LP Prep Under 15 mins, Recipes

Recipe Tags

New Recipe,Under 500 calories,Prep under 15 Mins

<<Search for another recipe>>