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Yogurt and raspberries (Without ice cream maker)

Difficulty Low – Ready in 10 min. + 8 hours of rest
Serves 4
500 g of raspberries or other seasonal fruit | 400 g of white Greek (or fruit) yogurt |
2 spoons of honey

1. We wash the fruit and make the cubed pulp. Let’s freeze them, then blend them with yogurt and honey, being careful not to blend excessively. We will have to get a creamy mixture.

2. We can serve it immediately, otherwise transfer it to a silicone muffin mold to keep in the freezer for 6 hours (maximum for 2 weeks) and, from time to time, we will whisk only the portions we need.

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