PREPARATION TIME 35 MINUTES (PLUS REFRIGERATION TIME) COOKING TIME 5 MINUTES (PLUS FREEZING TIME) SERVES 4
2/3 cup (ISOgl caster sugar 1/3 cup |80ml) water 1 teaspoon gelatine 120g frozen raspberries 5OOg thick greek-style yogurt
1 Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves; cool 5 minutes. Sprinkle gelatine over syrup;
stir until gelatine dissolves.
2 Push raspberries through fine sieve over small bowl; discard seeds.
3 Combine gelatine mixture and yogurt in medium bowl; pour into 14cm x 21cm loaf pan. Cover; freeze about 4 hours or until almost firm.
4 Uncover, scrape yogurt from bottom and sides of pan with fork; swirl raspberry through yogurt. Cover; freeze until ready to serve. Serve with fresh raspberries, if desired.
TODDLER TIP Break up a few tablespoons of the frozen yogurt and raspberry swirl with a fork in toddler's bowl.
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