Raspberry, agave & vanilla frozen yoghurt

Name: Raspberry, agave & vanilla frozen yoghurt
Total time: 10 min
Yield: about 600ml
Ingredients: 125 g raspberries; 1 vanilla pod; 3 tablespoons agave nectar; 400 g plain yoghurt

“Agave nectar is a good substitute for sugar. Feel free to use plastic containers instead of moulds, if you prefer. ”

Makes about 600ml

Cooks In10 minutes plus 4 hours freezing

DifficultySuper easy

Jamie Magazine Fruit Alfresco Wimbledon Desserts Snacks

Nutrition per serving

Calories 86 4%
Fat 2.1g 3%
Saturates 1.2g 6%
Sugars 11.8g 13%
Protein 4.1g 8%
Carbs 11.9g 5%

Of an adult's reference intake

Jamie Magazine

By Laura Fyfe

Tap For Method

Ingredients

125 g raspberries
1 vanilla pod
3 tablespoons agave nectar
400 g plain yoghurt

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

Method

Put the raspberries in a jug and mash in a bowl with the back of a fork until broken down.
Halve the vanilla pod and scrape out the seeds, then add to the raspberries with the rest of the ingredients and mix together.
Pour the mixture into twelve 50ml ice lolly moulds. Tap the base to ensure no air is trapped in there and leave a bit of space at the top for the yoghurt to expand on freezing. Put the lids on and freeze for 4 hours, or until solid.
Remove from the freezer 10 minutes before serving to thaw a little then remove from the moulds by running under warm water.