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  • 30 g raspberries
  • 150 g caster sugar
  • 100 ml water
  • 300 ml double cream, lightly whipped
  • 150 ml full fat yogurt


  1. Put the raspberries, caster sugar and water into a saucepan and simmer for about 5 minutes.
  2. Whiz in a food processor, then sieve, removing the seeds, and set aside to cool.
  3. Mix the double cream and yogurt together, then fold in the cold raspberry mixture to make a ripple effect.
  4. Spoon into a container and place in the freezer for 8 hours or overnight.
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