Raspberry frozen yogurt

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I’m turning into Yogzilla – the fiercest yogurt monster you’ve ever seen!

For the last couple of years I take a 80ml tub of yogurt with me to work for a daily mid-morning snack, and sometimes I enjoy me some yogurt with muesli as a healthy breakfast. How’s that for calcium intake? But recently yogurt has become somewhat of a thing (–> read obsession) in our house. I blame it 100% on this Greek frozen yogurt with honey and almond nibs. Ohmygoodness it’s soooooo good, I just can’t get enough of it!

Being that variety is the spice of life, I tried mixing up the flavours of the frozen yogurt. I present to you: last of the season fresh raspberry Greek frozen yogurt with added raspberries ‘cos I’m generous like that. 😉

Yogzilla ready to atta-a-a-ack!!!

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Ingredients:

1,5 litre double thick double cream Greek yogurt (I used Lancewood – also love their range of cream cheese)

200 ml sugar

1 teaspoon vanilla essence

Handful of fresh raspberries

Method:

1. Beat together the yogurt, sugar and vanilla essence.

2. Churn your the yogurt mixture according to your ice cream machine’s specifications and add the raspberries mid-freeze.

3. To serve, scoop yogurt into bowls and add some more fresh raspberries.

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