Yogurt Raspberry Ice

Ingredients

• 250 g raspberries
• 2 tbsp Maple syrup
• 2 tbsp lemon juice
• 300 g Yogurt (1.5% fat)
• 150 g Greek yogurt (10% fat)
• 1 tsp coconut flakes

Instructions

1. 1.

   Wash and pat dry the raspberries. Blend them with maple syrup and lemon juice until smooth, then fold in both yogurts.

2. 2.

   Pour the mixture into an ice cream maker and churn according to manufacturer instructions until creamy.

3. 3.

   If you have no ice cream maker, pour the yogurt mixture directly into a container and freeze for at least 4 hours, stirring vigorously every 30 minutes. Serve by scooping with an ice scoop and sprinkling coconut flakes.