Raspberry yoghurt slushie

AT A GLANCE

  • Serves 4 - 6 people

This is arguably the simplest dessert - a cheat's granita fancies things up a little. It would also make an excellent breakfast dish with crunchy granola or Bircher muesli added to the layering.

  • 200 gm frozen raspberries
  • Juice of ½ orange and ½ lemon
  • 500 gm thick Greek-style yoghurt
  • 250 gm strawberries (about 1 punnet), hulled and cut into wedges
  • 125 gm fresh raspberries (about 1 punnet)
  • Honey, for drizzling
01   Process raspberries, orange juice and lemon juice in a blender until medium smooth. Transfer to a metal tray and place in freezer until required.
02   Spoon a little yoghurt into serving glasses or bowls, top with strawberries and raspberries, then a little more yoghurt. Top with remaining fruit, then spoon frozen raspberry mixture on top and serve immediately with honey.

Topics:

FAST, RASPBERRIES, MODERN AUSTRALIAN, YOGHURT, STRAWBERRIES, DESSERT

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2017

Feb 2017

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