This fro-yo recipe takes just 10min to prep, making it a very easy dessert to whip up for a hot summer's day!
Cooking notes: plus freezing and softening
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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
109
Ingredients
300g
frozen raspberries, plus extra to decorate (optional)
100g
runny honey
500g
tub full-fat Greek yogurt, we used Fage
Directions
Step 1In a food processor, whizz all the ingredients until smooth. Tip into a 900g loaf tin or freezer-safe container and freeze until solid, about 4hr.
Step 2Using a sharp knife, cut the frozen yogurt into small pieces. Whizz in batches in a food processor, until smooth and creamy. Return to the tin, smooth to level and sprinkle over extra raspberries, if you like. Return tin to freezer for about 1hr, until firm.
Step 3To serve, allow frozen yogurt to sit at room temperature for a few min to soften slightly before scooping.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
