This is similar to the recipe for my raspberry sorbet, but much creamier and slightly sweeter. For a dairy-free version, replace the natural yoghurt with coconut yoghurt. For a lighter and more refreshing option, try my raspberry sorbet.
300g frozen raspberries
150g Greek-style unsweetened natural yoghurt (or coconut yoghurt- I like Coconut Collaborative)
1tbsp raw honey (add a little bit more if you have more of a sweet tooth)
Fresh raspberries, to serve (optional)
Method: Blend everything together until smooth and creamy. Serve immediately with the fresh raspberries if using. Enjoy!