Raspberry & Lemon Frozen yogurt

Ingredients | serves 4 | prepare 5 mins + freezing

500g Yeo Valley Greek style natural yogurt • 100g caster sugar • Juice of 1 lemon • 240g pack essential Waitrose Raspberries • 2 tbsp icing sugar

step 1

Place the yogurt, caster sugar and lemon juice in a jug and whisk together.

step 2

Spoon the yogurt mixture into a rigid freezer container with a lid and freeze for 1 hour until beginning to solidify. Beat with a fork or whisk to break up the solid pieces then refreeze for 30-60 minutes.

step 3

Place the raspberries in a bowl with the icing sugar and mash with a fork until pulpy. Fold in the mashed raspberries and freeze undisturbed for at least 1 hour. Remove from the freezer about 20 minutes before serving to soften.

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