Raspberry cassata loaf

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 10

Time to make: 3 hrs 15 mins , plus 2 hrs freezing

Ingredients

More weights & measures

250g raspberries, partially frozen
300g plain low-fat yoghurt
2 tablespoons maple syrup
⅓ cup pistachios, chopped
½ cup freeze-dried blackcurrants (we used Viberi)
25g dark chocolate, grated or in chocolate curls, to serve
fresh raspberries and mint sprigs, to serve

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Instructions

1 Place the raspberries and yoghurt in a blender and process until smooth. Stir in the syrup, the pistachios (reserving a tablespoon for decoration) and blackcurrants.

2 Spoon into a freezer-proof loaf tin and freeze until set. Remove from the freezer for 10 minutes before turning out.

3 Sprinkle with chocolate and pistachios. Decorate with fresh berries and mint.

Variations

Make it gluten free: Check chocolate is gluten free.

HFG tip

If you’re not using frozen fruit, use the freshest possible.
The ice cream can be made in an ice cream maker or by the more traditional method of part-freezing the mixture, whisking and returning it to the freezer. This creates a more velvety texture.

Nutrition Info (per serve)

Calories 85cal

Kilojoules 350kJ

Protein 3g

Total fat 4g

–Saturated fat 1g

Carbohydrates 10g

–Sugars 8g

Dietary fibre 1g

Sodium 20mg

Calcium 90mg

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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