Home Cooking Column - Raspberry Frozen Yoghurt

Home Cooking Column - By Barbara Collins This lovely spell of weather has made me crave ice-cream but it can be lethally calorific. This fat-free frozen yoghurt is a good alternative. You can leave out the condensed milk and add a teaspoon of icing sugar if you want to be really virtuous. You can also go fat-free instead of low-fat with the yoghurt. My kids adore this, especially when I put it in cones. Try mango instead of the raspberries or other soft fruit. Ingredients

• 140g raspberries
• ½ x 405g can light condensed milk
• 500g tub low-fat Greek yogurt

Method Roughly chop half the raspberries and whizz the rest in a food processor or with a stick blender to a purée. In a big bowl, stir the condensed milk into the puréed raspberries then gently stir in the yogurt until well mixed. Fold through the chopped raspberries. Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 minutes before you want to serve the frozen yogurt. Tip This can be frozen for up to 1 month. Contact Barbara @thegoodchinaset or on collib40@googlemail.com.