INGREDIENTS

Raspberry Yoghurt Ice Cream with

  • 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
  • 500 ml whipping cream
  • 1 teaspoon Vanilla essence
  • 250 ml low fat raspberry yoghurt
  • 250 g Raspberries
  • 1 tablespoon Icing sugar
NUTRITIONAL INFORMATION

Raspberry Yoghurt Ice Cream with

  • Energy 254 (Kcal)
  • Protein 4.8 (g)
  • Total Fat 13 (g)
HOW TO PREPARE

Raspberry Yoghurt Ice Cream with

1
Place the NESTLÉ Fat Free Sweetened Condensed Milk, cream and vanilla in a large bowl and beat with for 8-10 minutes until thick and foamy. Carefully fold through the yoghurt.
2
Mash together the raspberries and icing sugar and fold through the ice cream mixture.
3
Pour the ice cream into a 22cmx 11cm loaf tin lined with cling film. Freeze overnight, until firm. Serve sliced.
REVIEWS

Raspberry Yoghurt Ice Cream with

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