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