Frozen yogurt

(3 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Frozen yogurt recipe
Frozen yogurt recipe
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

    plus at least 4hrs freezing time
  • Skill level: Easy peasy

  • Costs: Mid-price

This refreshing frozen yogurt ice cream is lower in fat than traditional creamy ice cream. Flavour it with blueberries, strawberries or raspberries. It is best made in an ice cream machine as it will churn it into a fine smooth texture but if you donít have one, beat the semi frozen mixture in an electric mixer several times during freezing to keep it smooth.


  • 250g raspberries
  • 2tbsp caster sugar
  • 1 whole egg
  • 2 egg yolks
  • 100g caster sugar
  • Juice 1 lemon
  • 600g full fat Greek yogurt

Make sure you use traditional Greek yogurt, not Greek-style yogurt as this may split when heated and not give such a smooth texture


  1. Place the raspberries in a sieve and press with a wooden spoon to push the fruit through the sieve into a bowl.
  2. Whisk the whole egg, egg yolks, caster sugar and 150ml Greek yogurt together then place in a small pan over a low heat. Cook for 3-4 mins stirring continuously until the mixture thickens a little taking care not to let it boil. Remove from the heat and beat in all the remaining yogurt.
  3. Add the raspberries and stir gently through the yogurt. Churn in an ice cream machine or pour into a plastic container and freeze for at least 4 hrs until firm. Remove from the freezer and stir every hour to break up the ice crystals. Allow to stand at room temperature for 45 mins before scooping. Serve with fresh fruit.

Your rating

Average rating

  • 5
(3 ratings)

Your comments


Why is there 2tbsp caster sugar then 100g?? Should they be added separately??


Add the lemon juice when you add the raspberries and stir gently through the yogurt. Hope this helps! GTK Recipes assistant, Jess x


When do you add the lemon juice.

comments powered by Disqus

FREE Newsletter