Frozen Yogurt Homemade Without Ice Cream Maker

Ingredients

• 250 g raspberries
• 0.5 vanilla pod (aroma)
• 0.5 tsp lemon juice
• 1 tbsp almond sticks
• 200 g yogurt
• 1 tbsp honey
• 50 g whipping cream

Instructions

1. 1.

   Rinse the raspberries, set aside some for garnish. Mix the rest with lemon juice and let sit for 10 minutes.

2. 2.

   Toast almond sticks until golden in a pan. Puree the raspberries finely, strain through a sieve, then mix with yogurt, vanilla aroma, and honey. Whip the cream stiffly, fold it in, pour into a freezer‑proof bowl and freeze for 2 hours. When ready to serve, fill tall glasses, garnish with remaining raspberries and almond sticks.