Summer brings a wide selection of berries to the market, so it was an easy choice for dessert time at IHCC. The ice cream is very refreshing and tangy. If you make this for kids (the original recipe is part of an article about food to make for/with kids during the summer holiday), adding some sweetener of your choice might be a good idea.
Raspberry-Yoghurt Ice Cream
Adapted from Jamie Magazine, Issue 21 August 2011
250 g ripe raspberries
4 Tbsp yoghurt
Whisk together the berries and the yoghurt. Transfer into popsicle molds. Freeze overnight.