Raspberry frozen yogurt

    20 min

    This frozen yogurt, exotically flavoured with rosewater and crème de cassis, is much lower in sugar than bought frozen yogurt. Serve scoops on their own, or pile into sundae glasses with fresh fruit and sprigs of mint.

    23 people made this

    Serves: 8 

    • 500 g (1 lb 2 oz) raspberries
    • 4 tbsp seedless raspberry jam
    • 2 tbsp rosewater
    • 2 tbsp crème de cassis (optional)
    • 500 g (1 lb 2 oz) Greek-style yogurt
    • 3 tbsp icing sugar, or to taste
    • To decorate (optional)
    • raspberries
    • fresh mint leaves

    Prep:20min  ›  Ready in:20min 

    1. Put the raspberries into a saucepan and add the raspberry jam. Warm over a low heat for about 5 minutes or until the raspberries are pulpy, stirring occasionally.
    2. Press the raspberries and their juice through a nylon sieve into a bowl; discard the pips in the sieve. Stir in the rosewater and the crème de cassis, if using. Whisk in the yogurt until smoothly blended. Taste the mixture and sweeten with the icing sugar.
    3. Pour into an ice-cream machine and freeze according to the manufacturer's instructions. When you have a smooth and creamy frozen mixture, spoon it into a rigid freezerproof container. Freeze for at least 1 hour. If you do not have an ice-cream machine, pour the mixture straight into a large freezerproof container and freeze for 1 hour or until set round the edges. Beat until the mixture is smooth, then return to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several times more until the frozen yogurt has a smooth consistency, then leave it to freeze for at least 1 hour.
    4. If storing in the freezer for longer than 1 hour, transfer the frozen yogurt to the fridge 20 minutes before serving, to soften slightly. Decorate with raspberries and mint, if liked.

    Some more ideas

    Use frozen raspberries instead of fresh. * For a frozen yogurt flavoured with mango and orange-flower water, replace the raspberries and jam with 2 cans mangoes, 425 g each, drained and puréed, and use orange-flower water and Cointreau instead of the rosewater and cassis. There should be no need to sweeten the mixture. Mangoes are an excellent source of beta-carotene, which the body can convert into vitamin A.

    Plus points

    Although Greek-style yogurt is regarded as extremely rich and creamy-tasting, it is surprising to find that it has just 17 kcal per level tbsp, while double cream has an amazing 67 kcal for the same amount. * Raspberries are an excellent source of vitamin C, whether fresh or frozen. If freshly picked there may be more C, but it is not always easy to tell how long fruit has been sitting on the shelf, and vitamin C content will be going down steadily following picking. Frozen fruits are usually processed immediately after picking and may therefore be a richer source of this vital vitamin.

    Each serving provides

    C * folate, calcium

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    Reviews in English (3)


    Used different ingredients. Try slowly reducing the juice from two freshly squeezed oranges with a some of the finely pared rind and a couple of bruised cardamom pods. After reduction, sieve as above add a couple of glugs of cointreau to taste.  -  28 Oct 2010


    Quite easy to make even for younger cooks. I've suggested some tweaks.  -  28 Oct 2010


    Altered ingredient amounts. try reducing rosewater by half, I found my "guinea pigs" were put off by the floral smell and taste.  -  28 Oct 2010