|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.
Calories 307 Calories from Fat 22
% Daily Value*
Total Fat 3 g4%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 9 mg3%
Sodium 105.4 mg4.4%
Total Carbohydrates 65 g21.7%
Dietary Fiber 2.4 g9.7%
Sugars 62.2 g
Protein 8 g16.6%
Vitamin A 1.8% Vitamin C 18.4%
Calcium 28.4% Iron 2.1%
*Based on a 2000 Calorie diet