Frozen yogurt recipe

This fruity and refreshing frozen yoghurt is perfect to have on hand in the freezer if you're trying to stay healthy as the weather warms up. 

It's simple to make - the only thing you need to remember is to take it out of the freezer and give it a good stir every hour while it's freezing, to break up the ice crystals that will start to form. We find it helps if you set a timer, just like you would with a cake in the oven. Alternatively, you can make it in an ice cream making, which will churn it automatically. As long as you keep the amounts the same, you can use any fruit you like - blueberries, blackberries or strawberries all work well - or a combination. Try peeled and chopped pears as well to add something a little different.

Ingredients

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

Method

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.

Top tip for making frozen 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.

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