Cool Down with this Easy Raspberry and Elderflower Swirl Frozen Yoghurt Recipe
- 1kg fat-free Greek yoghurt
- 80g granulated sweetener
- 4 tsp vanilla extract
- 200g fat-free natural yoghurt
- 350g frozen raspberries
- 200ml sugar-free elderflower cordial
- 1 tsp red food colouring
Place the yoghurt into a large freezable container and freeze for four hours.
Remove the frozen yoghurt from the freezer and place into a food processor or blender – you may need to scoop it out into large chunks in order to fit it in. Add the sweetener, vanilla and natural yoghurt and blend the yoghurt until smooth. Pour back into the freezable container.
In a bowl, mix the frozen raspberries with the elderflower cordial and red food colouring. Divide the raspberry mixture in half and set one half aside. Blitz the other half in your food processor or blender to form a paste. Stir this through the yoghurt lightly, to leave a ripple effect.
Place the reserved raspberry and elderflower mixture onto the top of the frozen yoghurt, pushing some of the raspberries into it, by gently swirling a spoon through the mixture. Return to the freezer for a further four hours, or until ready to serve. Remove from the freezer and leave to thaw for around 10 minutes before scooping out.