Festive berry ice 'cream'

This berry dessert not only looks stunning, but it’s healthier than traditional ice cream and very easy to make.

INGREDIENTS
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)

TOPPINGS
25g dark chocolate, grated, flaked, or in chocolate curls
Fresh or frozen blackberries and mint sprigs

INSTRUCTIONS
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.

​Serves 8