A great fat-free dessert, it is made without the use of an ice-cream machine. Remember to take the frozen yogurt out of the freezer 10 minutes before serving to allow it to soften slightly. Feel free to experiment with other fruits using a similar method, or try adding a few drops of vanilla extract to make vanilla frozen yogurt.
SERVES 6 • PREP 10m plus 3–4 hours freezing
200g (7oz) raspberries (50 cals)
½ × 400ml (14fl oz) can light condensed milk (541 cals)
500g (1lb 2oz) pot zero fat Greek yogurt (285 cals)
• Roughly chop half the raspberries and set aside.
• Place the remaining raspberries in a food processor and whizz to a smooth purée. Alternatively, purée the raspberries with a fork.
• Place the puréed raspberries in a large bowl and stir in the condensed milk and Greek yogurt until everything is mixed, then fold in the remaining chopped raspberries. Transfer the mixture to a freezerproof container and freeze until solid.