Festive berry ice ‘cream’

This berry dessert not only looks stunning, but it’s healthier than traditional ice cream and very easy to make.

INGREDIENTS

•  250g raspberries partially frozen -
• 300g plain Greek yoghurt
• 2 tablespoons maple syrup
• ½ cup freeze-dried blackcurrants,
• lightly crushed ½ cup walnuts or pistachios, chopped (optional)

TOPPINGS

• 25g dark chocolate, grated, flaked, or in chocolate curls
• Fresh or frozen blackberries and mint sprigs

DIRECTIONS

Place the raspberries and yoghurt in a blender and process until smooth. Stir in the blackcurrants, maple syrup, and nuts (if using).

Spoon the mixture into a loaf tin or round tin and freeze until set (about 3 hours). Remove from the freezer for 10 minutes before serving. Decorate with your choice of toppings.

Tip: For a creamier texture try part freezing the mixture, then whisking and returning it to the freezer. It can also be made in an ice cream maker.