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375g/12oz fresh or thawed frozen raspberries
40-50g/1˝ - 2oz Tate & Lyle Icing Sugar, sifted
2 x 15ml/2tbsp Lyle’s Golden Syrup
300ml/10fl oz thick Greek natural yoghurt
2 medium egg whites
150ml/5fl oz thick double cream
To Serve
Lyle’s Squeezy Syrup Strawberry flavour |
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Instructions 1. Push the raspberries through a nylon sieve with a wooden spoon over a mixing bowl to catch all the juices. Throw away the seeds.
2. Stir in half the icing sugar and syrup to the raspberry juice then add the yoghurt and mix well.
3. In a grease-free clean bowl whisk up the egg white with a balloon whisk until stiff then fold in the remaining icing sugar. To test if the egg whites are stiff enough turn the bowl upside down slowly and the whites should remain in the bowl.
4. Whisk up the double cream with the balloon whisk until soft peaks are formed. Fold the egg white and cream into the raspberry mixture.
5. Pour the mixture into a freezer proof container. Cover with a lid and freeze for about 2-3 hours or until ice crystals have formed. Remove from the freezer and beat well to break down the crystals. Re-freeze until frozen solid.
6. Remove from the freezer 10-15 minutes before required and serve in scoops with the Lyle's Squeezy Syrup Strawberry flavour.
Top Tip
• Try replacing the raspberries with other seasonal fruits like strawberries, blackberries, blueberries and blackcurrants but you might need a little more icing sugar to sweeten.
• Or add 40g/1˝oz mini white marshmallow in Step 4 |
