Raspberry and Yogurt Ice Cream

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May. 20, 2009


Raspberries 225 Gram (8 Ounce)
Icing sugar 50 Gram (2 Ounce)
Honey 2 Tablespoon
Lemon juice 2 Tablespoon
Plain unsweetened yogurt 900 Milliliter (1.5 Pint)
Salad burnet 3 (For Garnish)


1. Set the refrigerator at its lowest temperature.

2. Liquidize the raspberries then push them through a sieve. Add all the other ingredients, stir well and freeze as fast as possible in the freezing compartment of the refrigerator or in the freezer.

3. Scoop the ice cream into glasses and decorate each serving with a sprig of salad burnet.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4