Raspberry yogurt ice creams

Name: raspberry yogurt ice creams
Total time: 70 min
Yield: 6
Ingredients: 125 gram fresh raspberry; 4 tablespoon sugar; 250 milliliters Greek yoghurt; 75 milliliters water

Ingredients

125 gram fresh raspberry
4 tablespoon sugar

250 milliliters Greek yoghurt
75 milliliters water

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.