Raspberry and mango frozen yoghurt

Author: Nadia Lim

Photographer: Mark O'Meara

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Serves: 4

Time to make: 5 mins , plus 8 hrs freezing

Ingredients

More weights & measures

1 ½ cups raspberries

1 sweet ripe mango (I used an Australian mango), chopped

¾ cup sweetened plain or fruit-flavoured yoghurt

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Instructions

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1 Lay raspberries and mango pieces on a tray or in a dish lined with baking paper. Freeze until very hard.

2 Remove from freezer and thaw on bench for 10 minutes before transferring to a food processor with yoghurt. Blitz until smooth. (Scrape down the sides of the food processor with a spatula halfway through blitzing.)

3 Serve immediately or return to a container to freeze until ready to serve.

Variations

Make it gluten free: Check yoghurt is gluten free.

Nutrition Info (per serve)

Calories 72 cal

Kilojoules 300 kJ

Protein 3 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 14 g

Dietary fibre 3 g

Sodium 20 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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