Name: Frozen yoghurt and raspberry swirl
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2/3 cup (150g) caster (superfine) sugar; 1/3 cup (80ml) water; 1 teaspoon gelatine; 500 gram (1 pound) greek-style yoghurt; 14 centimetre x 21cm (5½-inch x 8½-inch) loaf pan; 120 gram (4 ounces) thawed frozen raspberries

Ingredients

2/3 cup (150g) caster (superfine) sugar

1/3 cup (80ml) water

1 teaspoon gelatine

500 gram (1 pound) greek-style yoghurt

14 centimetre x 21cm (5½-inch x 8½-inch) loaf pan

120 gram (4 ounces) thawed frozen raspberries

Method

1.Combine caster (superfine) sugar and water in a small saucepan, stir over low heat until sugar dissolves. Sprinkle gelatine over sugar syrup mixture, stir until gelatine dissolves. Combine gelatine mixture and yoghurt in a medium bowl, pour into a 14cm x 21cm (5½-inch x 8½-inch) loaf pan. Cover, freeze for 4 hours or until almost firm.

2.Push 120g (4 ounces) thawed frozen raspberries through a fine sieve over a small bowl, discard seeds. Scrape yoghurt from bottom and sides of pan with a fork, swirl raspberry purée through yoghurt. Cover; freeze until ready to serve. Serve with fresh raspberries, if you like.

Break up a few tablespoons of the frozen yoghurt and raspberry swirl with a fork for your toddler.
Note

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Ingredients

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