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We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog

Healthy treats for the kids, just perfect for the summer

Posted by Sunsweet - Thursday, August 16, 2018

“Mum, I’m hungry!” It’s a fairly constant chorus over the long, school holidays. And it can be tricky – with all that round-the-clock snacking - not to overload on the nasties with fat and sugar and artificial ingredients. Our Frozen Yoghurt with Raspberry Prune will be a welcome addition to your repertoire.

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.