Raspberry Ripple Frozen Yogurt

Ingredients

• 500 g Greek yogurt
• 90 g sugar
• 180 g raspberry puree
• 1 tsp vanilla extract

Method

1. Step 1

   Blend the raspberries with the sugar and lemon juice until smooth.

2. Step 2

   Whisk the fruit puree into the Greek yogurt until evenly combined.

3. Step 3

   Chill the mixture for 30 minutes.

4. Step 4

   Churn the mixture in an ice cream maker until thick and frozen.

5. Step 5

   Spoon the frozen yogurt into a container and ripple a little extra fruit puree through the top.

6. Step 6

   Freeze for 2 to 3 hours until scoopable.

7. Step 7

   Let it stand at room temperature for 5 minutes before serving.