This berry dessert not only looks stunning, but it’s healthier than traditional ice cream and very easy to make.
250g raspberries, partially frozen
300g plain Greek yoghurt
2 tablespoons maple syrup
1⁄2 cup freeze-dried blackcurrants, lightly crushed
1⁄2 cup walnuts or pistachios, chopped (optional)
25g dark chocolate, grated, flaked, or in chocolate curls
Fresh or frozen blackberries and mint sprigs
Place the raspberries and yoghurt in a blender and process until smooth. Stir in the blackcurrants, maple syrup, and nuts (if using).
Spoon the mixture into a loaf tin or round tin and freeze until set (about 3 hours). Remove from the freezer for 10 minutes before serving. Decorate with your choice of toppings.
Tip: For a creamier texture try part- freezing the mixture, then whisking and returning it to the freezer. It can also be made in an ice cream maker.
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