Raspberry Frozen Yoghurt

This S.C.D friendly, frozen treat is creamy and easy to make! Real fruit, Greek Yoghurt, honey and vanilla... that's it! Note: Ice Cream Maker is required.

Ingredients
Raspberry Syrup
  • 250 g frozen raspberries
  • 1 1/2 tbsp honey pure honey, not "flavoured"
  • 1 tbsp water
Yoghurt Base
  • 1 L Greek Yoghurt when strained, will only need 500mL
  • 1/4-1/3 cup honey less honey makes it tarts, more makes it sweeter
  • 1 tbsp vanilla SCD: ensure it's only alcohol, water and vanilla
Instructions
Straining Yoghurt (the day before)
  1. Place a sieve over a bowl, and place a few coffee filters in the sieve. Scoop as much of your 1L lot of yoghurt into the filters, as you can; essentially, all the liquid mixed in will strain, leaving approximately 500mL of yoghurt behind (save for other recipes or breakfasts!).

  2. Cover the bowl, sieve and yoghurt in cling wrap (to avoid the gathering of other foods' odours. Place into the fridge, and let strain between 12-18 hours.

Raspberry Syrup (the next day)
  1. Bring all the Raspberry Syrup ingredients to the boil, in a small saucepan. Ensure you stir every so often, so the raspberries don't burn on the bottom.

  2. When the syrup boils, turn down the heat to a simmer, and stir regularly for a further 10 minutes.

  3. After 10 minutes, when the raspberries have broken down, take the pan off the heat. Strain the mixture through a sieve, into a jug or bowl - use a spoon to coax the liquid into the jug/bowl.

  4. Try to not force the liquid through the sieve too much, unless you want some crunchy seeds in your frozen yoghurt! Set the liquid aside to cool down.

Assembling the Yoghurt
  1. Peel the coffee filters off the yoghurt, and place the yoghurt in a deep bowl (I managed with my shallow bowl, but if you're worried about messes, use a deep bowl!), along with the honey and vanilla as mentioned in the ingredients list.

  2. Whip the ingredients together, with a stand or electric mixer for approximately 2 mins - or until all ingredients are combined, and the mixture looks creamy.

  3. Pour your cooled raspberry syrup into the yoghurt base, and whip for another 5 minutes, stopping to scrap the sides a couple of times.

  4. Pour the combined mixture into your ice cream maker, and follow your machine's instructions for churning. Ours requires 20 minutes for regular ice cream, however yoghurt requires just a little bit longer - so I left it for approximately 30 minutes.

  5. Once it's finished churning, pour into a freezer safe dish, and either attach a lid or cover it in cling wrap. Let set for at least 6 hours - we left ours overnight, but if made in the morning, it'll be ready for an afternoon/evening treat!

  6. When serving, bring the dish out and let sit for around 5-10 minutes - it's a little harder than regular ice cream, due to the consistency of yoghurt, hence the need to let it soften before scooping.

  7. Enjoy! I feel like I need to say return the dish to the freezer when finished... however, what's the likelihood you'll have any left after one serving?