1 pound raspberries
4 tablespoons seedless raspberry jam
2 tablespoons rose water (optional)
1 pound plain nonfat yogurt
3 tablespoons confectioners’ sugar, or to taste
Raspberries for garnish
Fresh mint for garnish
1 Put the raspberries into a saucepan and add the raspberry jam. Warm over a low heat until the raspberries are pulpy, stirring occasionally, about 5 minutes.
2 Press the raspberries and their juice through a sieve into a bowl; discard the seeds in the sieve. Stir in the rose water, if using. Whisk in the yogurt until smoothly blended. Taste the mixture and sweeten with sugar.
3 Pour into an ice-cream machine and freeze according to the manufacturer’s instructions. When you have a smooth and creamy frozen mixture, spoon it into a rigid freezer proof container. Freeze for at least 1 hour. If you do not have an ice-cream machine, pour the mixture straight into a large freezer proof container and freeze until set around the edges, about 1 hour. Beat until the mixture is smooth, then return to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several times more until the frozen yogurt has a smooth consistency, then leave it to freeze for at least an hour.
4 If storing in the freezer for longer than 1 hour, transfer the frozen yogurt to the fridge 20 minutes before serving to soften slightly. Decorate with raspberries and mint, if desired.
Per serving: 80 cal, 0 g fat (0 g sat), 18 g carbs, 3 g protein, 4 g fiber, 1 mg chol, 36 mg sodium, 104 mg calcium
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