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.