Ingredients
300g frozen raspberries
1 banana (155g), peeled, chopped
1/3 cup Natvia
1kg tub no-added sugar vanilla yoghurt
Method
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Reserve ½ cup of the raspberries.
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Place banana, Natvia and remaining raspberry sin a food processor. Process until smooth. Add yoghurt. Pulse until combined. Fold through reserved raspberries.
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Pour mixture into a 14cm x 24cm loaf pan. Cover with plastic wrap. Freeze overnight.
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To serve, remove pan from freezer. Stand for 5 minutes. Scoop frozen yoghurt into bowls.
