Frozen Raspberry Yogurt

Heat the orange juice and sugar over a low heat until all the sugar has dissolved.

Add the frozen raspberries (don’t worry about defrosting them first) to the orange juice and sugar. Bring the mixture to the boil, and then let simmer for about 20 minutes over a medium heat until the mixture has reduced to about half and is becoming syrupy/jam-like.

Pour the raspberry mixture into a clean bowl and set aside to cool. If you’d prefer a smooth yogurt, strain into the bowl to remove the seeds.

When the raspberry mixture has cooled completely, add the Greek yogurt to the bowl and beat until completely mixed together, using an electric beater.

Pour yogurt into a shallow container and place, uncovered, in the freezer. After about four hours, beat again gently with a fork to break up the ice crystals, and then place back in the freezer for at least a few more hours before using. The final consistency will be quite creamy and not frozen solid.