Desserts

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 72cal

Kilojoules 300kJ

Protein 3g

Total fat 1g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 14g

Dietary fibre 3g

Sodium 20mg

Calcium 80mg

Iron 0.5mg

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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