Filter
Reset
Sort ByRelevance
Emily.weaver.brown
Raspberry yogurt ice creams
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the raspberries with the water in a blender or with the stick blender in a high bowl and rub the puree over a saucepan through a sieve.
-
In a saucepan, bring the raspberry puree with the sugar to the boil, dissolve the sugar while stirring and let the puree cook for another 1-2 minutes.
-
Let the puree become cold.
-
Stir the yogurt through the cold raspberry puree and pour this mixture into the molds.
-
Let the ice cream freeze in the freezer for 1-2 hours or 10 minutes in a pop maker.
Blogs that might be interesting
-
10 minDessertflour, flour, baking powder, white caster sugar, lemon, butter, buttermilk, buttermilk, blueberry, sour cream, jam,scones with blueberries and lemon -
165 minDessertbutter, milk, flour, white caster sugar, dried yeast, egg, gelatin, whipped cream, vanilla sugar, stir naturally, raspberries, nectarines,biogaroom pie -
30 minDessertBrown sugar, butter, sea salt, cinnamon powder, pear, puff pastry, creme fraiche,tarte tatin with pear and salted caramel -
20 minDessertrhubarb, orange juice, powdered sugar, white caster sugar, fresh mint, fresh mint, strawberry, honey, balsamic vinegar,rhubarb sorbet with strawberries
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it