Frozen Yoghurt Raspberry Prune
Ingredients200 g natural yoghurt, mild (3.5 % fat)
100-125 g SUNSWEET prunes
250 g frozen raspberries, not defrosted
4 ice-cream cones
- 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.
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
Desserts and Sweet Treats, LP Prep Under 15 mins, Recipe,