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!!!
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
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.