Name: Raspberry yoghurt slushie
Yield: 4 - 6
Ingredients: 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

Raspberry yoghurt slushie

This simple dessert is sure to be a hit at any summer party. Add some crunchy granola to make a tasty breakfast dish.

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.

Ingredients

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

Main

1.Process raspberries, orange juice and lemon juice in a blender until medium smooth. Transfer to a metal tray and place in freezer until required.

2.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.

Styling by Emma Knowles

Ingredients

Method

Main

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