|Fresh raspberries||150 Gram|
|Plain low fat yogurt||600 Gram|
Put the raspberries in a food-processor and whizz to a smooth puree (around 1 minute).
Add the sugar and whizz for a further 30 seconds.
Put the raspberry mixture in a medium-size mixing bowl and fold in the yogurt.
Transfer to an ice-cream maker and freeze according to the manufacturer's instructions.
If made in advance, place in the fridge for 30 minutes before serving.