Petite Kitchen's Recipe for Raspberry and Vanilla Frozen Yoghurt

Petite Kitchen's raspberry and vanilla frozen yoghurt. Picture / Eleanor Ozich

Serves 6 

A simple recipe, yet one that is delightfully luxurious and somewhat elegant. Equal quantities of greek yoghurt and thick, yellow cream are combined with vanilla and a touch of honey to sweeten. The inclusion of little plump raspberries, is to act as a contrast to the creaminess, just the thing for a midsummer afternoon.

1 cup thick natural yoghurt
1 cup cream, or double cream if possible
2 tsp pure vanilla bean paste
¼ cup runny honey, or pure maple syrup
1 cup fresh raspberries*

1. Add all ingredients to a blender or food processor, and blend until smooth and creamy.

2. Tip the mixture into a loaf tin or dish lined with a little baking paper. Freeze until set, about 4 hours or so.

3. To serve, allow to soften for five minutes or so before rolling into icecream balls.

*Most varieties of summer fruit would work nicely here, a small handful of fresh mint adds a nice herbaceous note, too.

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