Honey, almond and raspberry yoghurt ice cream

Description

After the ice cream has frozen, remove the tin and cut off slices whenever you want to serve it. Just remember to wrap up the remainder with freezer film before you return to the freezer.

Ingredients

50g/2oz icing sugar
300g/11oz frozen raspberries
4 tbsp clear honey
500g/1 lb 2oz low-fat natural yoghurt
75g/3oz unblanched almonds

Method

1. Line a standard 900g (2 lb) loaf tin with freezer film.
2. Sift the icing sugar over the frozen raspberries in a bowl, then drizzle over the honey. Stir well together, then mix in the yoghurt and almonds.
3. Spoon into the lined loaf tin, levelling off the surface. Cover the top with freezer film and freeze overnight.
4. Turn out of the tin and, using a serrated or electric knife, cut into slices and serve.