Raspberry yoghurt slushie


This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.

You'll need

200 gm frozen raspberries Juice of ½ orange and ½ lemon 500 gm thick Greek-style yoghurt 250 gm strawberries (about 1 punnet), hulled and cut into wedges 125 gm fresh raspberries (about 1 punnet) Honey, for drizzling

Method

  • 01
  • Process raspberries, orange juice and lemon juice in a blender until medium smooth. Transfer to a metal tray and place in freezer until required.
  • 02
  • Spoon a little yoghurt into serving glasses or bowls, top with strawberries and raspberries, then a little more yoghurt. Top with remaining fruit, then spoon frozen raspberry mixture on top and serve immediately with honey.

At A Glance

  • Serves 4 - 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2017

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Lamb with orzo and olives

Prawns with black beans, chorizo and chipotle

recipes

conversion tool