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June 03, 2015

RASPBERRY YOGURT ICE CREAM

Ingredients:
Raspberries - 225 gms
Granulated sugar - 100 gms
Plain yoghurt - 450 ml
Egg whites - 2
Icing sugar - 2 tbsp

Method:

  • Puree the raspberries in a blender or food processor, then strain out the seeds.
  • Alternatively, sieve the raspberries.
  • Mix the puree with the sugar and yoghurt. Chill for 30 minutes.
  • Beat the egg whites until foamy.
  • Add the icing sugar and continue beating until the mixture holds stiff peaks. Fold into the raspberry mixture.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.
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