- 500g (2 cups) raspberry yoghurt
- 100ml milk
- 2 tbs light agave nectar
- 300g (2 cups) raspberries, washed
- 70g (1/2 cup) blueberries, washed
Combine yoghurt with the milk and agave nectar in a large mixing bowl. Stir until the agave nectar has dissolved.
Purée the berries in a food processor. Strain the purée through a fine sieve into the yoghurt mixture and discard the seeds. Stir the mixture well.
Pour the mixture into an ice-cream machine and churn, according to the manufacturer’s instructions, for about 15-25 minutes, or until semi-frozen and soft. Then cover and freeze for 2-3 hours, or until firm.
Remove the frozen yoghurt from the freezer and leave to stand for 5 minutes before scooping into bowls and serving.