Source: Coles Magazine January / February 2016 - Page 46
Serves 12 - Prep 30 min (12 hours freezing time) - Cooking 10 min
720g ctn vanilla yoghurt
1 teaspoon ground cinnamon
Fresh raspberries, to serve
Mint leaves, to serve
1/3 cup (70g) caster sugar
500g frozen raspberries
- Combine the yoghurt and cinnamon in a large bowl. Pour into a shallow metal container. Place in freezer for 6 hours or until frozen.
- Line a 10cm x 20cm loaf pan with plastic wrap, allowing sides to overhang. Quickly use a metal spoon to break up yoghurt. Process in a food processor until smooth. Spoon half the yoghurt into the lined pan and smooth. Cover with foil. Place in freezer. Place remaining yoghurt in a plastic container and place in freezer.
- Meanwhile, to make the raspberry sorbet, combine sugar and 1 cup (250ml) water in a saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens slightly. Remove from heat. Add the raspberries and stir to combine. Set aside to cool.
- Place the raspberry mixture in a food processor and process until smooth. Strain through a fine sieve into a metal container, using a spatula to press as much pulp through as possible. Cover with foil and place in the freezer. Freeze for 6 hours or until frozen. Working quickly, use a metal spoon to transfer mixture to a food processor and process until smooth. Spoon half the sorbet over yoghurt mixture and smooth the surface. Cover with foil and place in the freezer to set. Refreeze remaining sorbet.
- Repeat layers with remaining yoghurt and sorbet, allowing mixtures to soften slightly before layering. Place in freezer for 6 hours or until completely firm.
- Turn onto a serving platter. Top with raspberries and mint leaves to serve.